Biscoff Protein Cheesecakes

Name: Biscoff Protein Cheesecakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Belgian
Ingredients: 3 x McVities Digestive Biscuits; 20g Devondale 25% Less Fat Butter, Melted; 200g Chobani 0.5% Fat Greek Yoghurt; 100g Philadelphia 60% Less Fat Cooking Cream Cheese; 60g VPA® Vanilla Whey Isolate; 20g Biscoff Smooth Spread; 3g Gelatine Powder; 30g Boiling Water; 2 x Biscoff Biscuits; 10g Biscoff Smooth Spread

February 06, 2021 0 min read

Biscoff Protein Cheesecakes

Rated 3.3 stars by 8 users

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

277

The goodness of biscoff and premium protein powder in cheesecake form, it can't get any better than this! This luscious Biscoff Protein Cheesecake recipe is perfect for any occasion, may it be birthdays or days where you feel like treating yourself. Made with VPA® WPI protein powder.

Author:

Danica Dedic

Ingredients

3 x McVities Digestive Biscuits
20g Devondale 25% Less Fat Butter, Melted
200g Chobani 0.5% Fat Greek Yoghurt
100g Philadelphia 60% Less Fat Cooking Cream Cheese
60g VPA® Vanilla Whey Isolate
20g Biscoff Smooth Spread
3g Gelatine Powder
30g Boiling Water
2 x Biscoff Biscuits
10g Biscoff Smooth Spread

Directions

In a food processor or blender, blitz your biscuits until they become a fine crumb. Add in melted butter and mix until combined.
Weigh your total base mixture and divide by 4, this will give you the total grams of biscuit base per cheesecake. Evenly distribute into 4 muffin holes in a silicone muffin tin (NOTE: It has to be silicone so that you can easily pop out the cheesecakes once set). Refrigerate.
To make the filling, mix together greek yoghurt, cream cheese and protein powder. In a small bowl, combine the gelatine powder with boiling water and mix until dissolved. Once dissolved, add to the cheesecake mixture and mix until well combined.
Melt Biscoff spread and add to cheesecake mixture and mix until well combined.
Weigh your total cheesecake mixture and divide by 4, this will give you the total grams per cheesecake. Distribute the mixture into muffin holes on top of base. Refrigerate for at least 3 hours (overnight preferred). Once set, pop cheesecakes out of moulds. Drizzle over melted Biscoff spread and crush Biscoff biscuits. Serve and enjoy.

Recipe Note

These will last up to 5 days stored in the fridge.

OPTIONAL: You can add a sweetener of choice to your cheesecake filling mix. I personally think that the protein powder and Biscoff spread makes it sweet enough. I would recommend trying your mixture once combining the ingredients to see if you would like it sweeter.

Made with VPA® WPI protein powder.

Nutrition

Calories 277, Protein 22 grams, Fat 12 grams, Carbs 20 grams

Danica Dedic

Danica is passionate about health and fitness and is a huge foodie! She believes in striking balance when it comes to nutrition, and is currently undertaking education with a vision to help others achieve their goals.

Biscoff Protein Cheesecakes

Biscoff Protein Cheesecakes

Category

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

Danica Dedic

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