Biscoff Protein Cheesecake Cookie

Name: Biscoff Protein Cheesecake Cookie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 200 g low-fat Greek yoghurt; 120 g 2% cottage cheese; 120 g fat-free cream cheese; 35 g Biscoff spread; 5 g cookie butter emulsion; 1 large egg; 50 g egg white; 35 g vanilla whey/casein blend protein powder; 15 g powdered peanut butter; 14 g sugar-free, fat-free cheesecake pudding mix; 10 g zero-calorie sweetener; 15 g Biscoff spread for swirling; fat-free whipping cream (as a topping); 2 Biscoff biscuit (crushed, as a topping)

Sandra 2 May 2026

A delicious, protein-rich cheesecake cookie with a Biscoff twist, perfect as a satisfying dessert or snack.

Prep: 20 min
Cook: 55 min
Total: 1 h 15 min
Level: Medium
Servings: 4 servings

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Ingredients

4 servings

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200 g low-fat Greek yoghurt
120 g 2% cottage cheese
120 g fat-free cream cheese
35 g Biscoff spread
5 g cookie butter emulsion
1 large egg
50 g egg whites
35 g vanilla whey/casein blend protein powder
15 g powdered peanut butter
14 g sugar-free, fat-free cheesecake pudding mix
10 g zero-calorie sweetener
15 g Biscoff spread for swirling
fat-free whipping cream as a topping · to taste · optional
2 Biscoff biscuits crushed, as a topping · optional

Method

Add all your wet ingredients to a small blender and blend on LOW speed for 5-7 seconds.
Add your dry ingredients to a bowl and mix to prevent lumps.
Then slowly combine the wet ingredients with the dry ingredients and fold until mixed, but do not overmix.
Divide the batter evenly between your 4 small (10 cm) springform cheesecake tins, placed on an ovenproof rimmed baking tray. Add your melted Biscoff on top and swirl with a cocktail stick.
Cover the bottom and sides of the cheesecake tins with aluminium foil so the water bath does not mix with the cheesecakes. Add warm water to the tray for the water bath.
Place in the oven at 150 degrees C for 30 minutes. Then turn off the oven and open the oven door slightly. Leave the cheesecakes in there for another 25 minutes.
Once ready, let them cool at room temperature for another 30 minutes. Then place them in the fridge, still in the springform tins, to chill for 4-6 hours.
Once ready, add your toppings, such as fat-free whipped cream, melted Biscoff drizzle and crushed Biscoff biscuits on top. Place in the freezer for 30-60 minutes to freeze the whipped cream. Enjoy!

Nutrition (per serving)

262kcal
Energy: 24g
Protein: 21g
Carbohydrates: 9g
Fat

Protein 37% Carbohydrates 32% Fat 31%

All nutrition values

Calories: 262 kcal
Protein: 24 g
Carbohydrates: 21 g
of which sugars: 10 g
Fat: 9 g
of which saturated: 4 g
Fibre: 2 g
Salt: 0.8 g

Values provided by the cook.

Allergens

Contains

Gluten
Egg
Peanut
Milk

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.

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