Biscoff Mini Protein Cheesecake
Directions
- 1First, you're going to add your wet ingredients into your blender.
- 2Blend on low for only 5 to 7 seconds.
- 3Now you're going to add your dry ingredients into a bowl and mix to avoid clumping.
- 4Then slowly add your wet ingredients to your dry ingredients and gently fold to combine.
- 5Now you're going to mix in two Biscoff cookies.
- 6Add these to our cupcake molds.
- 7Super important to add the water to the pan.
- 8Bake on 300 degrees F for 25 minutes.
- 9Once done, slightly open the door of the oven and leave the cheesecakes in there for another 20-25 minutes.
- 10Let cool at room temp, then take out of mold and add to fridge overnight.
- 11Add your whipped cream and Biscoff to the cheesecakes.
- 12Add these to the freezer for an hour.
Ingredients
- 240 g plain non fat greek yogurt
- 190 g 2% cottage cheese
- 50 g Biscoff spread
- 100 g egg whites
- 35 g vanilla whey/casein blend protein powder
- 15 g powdered PB
- 14 g sugar free/fat free cheesecake pudding mix
- 10 g zero cal sweetener
- pinch sea salt
- 2 Biscoff cookies
- whipped cream
Equipment
blenderbowlspatulacupcake moldsoven safe panoven
Tips
- Don't over-blend the wet ingredients to avoid whipping in too much air.
- Don't over-mix the wet and dry ingredients.
- Add water to the pan for the water bath (bain-marie) to ensure even cooking and prevent the cheesecakes from falling flat.
- After baking, leave the cheesecakes in the turned-off oven with the door slightly open for another 20-25 minutes.
- Let the cheesecakes cool at room temperature before refrigerating overnight.
- For an ice cream-like texture, add toppings and freeze for an hour before serving
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