Directions
- 1Add light cream cheese, low fat Greek yogurt, one egg, vanilla extract, stevia (or your choice of sweetener), Biscoff spread, low fat cottage cheese, and vanilla protein powder into a blender.
- 2Blend all ingredients until smooth.
- 3Pour the mixture into a lined baking dish.
- 4Bake in the oven at 200 degrees Celsius for 25-30 minutes.
- 5Once baked, set the cheesecake in the fridge for 1 hour to cool and set.
- 6In a small bowl, add 1 tablespoon of Biscoff spread and unsweetened almond milk.
- 7Microwave the Biscoff spread and almond milk mixture for 20 seconds.
- 8Stir the mixture together nicely and slowly.
- 9Add another tablespoon of Biscoff spread and keep stirring until the topping is nice and creamy.
- 10Spread the creamy Biscoff topping over your cheesecake.
- 11Add some crushed Biscoff biscuits around the edges of the cheesecake.
- 12Place the cheesecake in the fridge for 30 minutes before taking out a slice or devouring the whole thing.
Ingredients
- 150 g Light Cream Cheese
- 400 g Low Fat Greek Yoghurt
- 1 Egg
- 1 Tsp Vanilla Extract
- 15 g Stevia
- 1 Tbsp Biscoff Spread
- 100 g Low Fat Cottage Cheese
- 1.5 Servings Vanilla Protein Powder
- 2 Tbsp Biscoff Spread
- 60 ml Unsweetened Almond Milk
- 3 Crushed Biscoff Biscuits
Equipment
BlenderBaking dishOvenFridgeSmall bowlMicrowaveSpoon
Tips
- Use a flavored low fat Greek yogurt for better taste; if using plain, add more sweetener or vanilla extract.
- Feel free to substitute certain ingredients and brands to your liking, but macros will vary.
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