high protein biscoff cheesecake cups

60 mins
Serves 1
instagram.com

Directions

  1. 1To a bowl, add Greek yogurt, whipped cream cheese, sugar-free cheesecake Jell-O mix, and protein powder.
  2. 2To a bowl, add Greek yogurt, whipped cream cheese, sugar-free cheesecake Jell-O mix, and protein powder.
  3. 3To a bowl, add Greek yogurt, whipped cream cheese, sugar-free cheesecake Jell-O mix, and protein powder.
  4. 4Use a whisk to mix it all together to get a nice light and fluffy texture.
  5. 5Use a whisk to mix it all together to get a nice light and fluffy texture.
  6. 6Use a whisk to mix it all together to get a nice light and fluffy texture.
  7. 7Crush 10 Biscoff cookies.
  8. 8Crush 10 Biscoff cookies.
  9. 9Crush 10 Biscoff cookies.
  10. 10Melt 1 tablespoon of butter in the microwave.
  11. 11Melt 1 tablespoon of butter in the microwave.
  12. 12Melt 1 tablespoon of butter in the microwave.
  13. 13Mix the crushed Biscoff cookies and melted butter together to form a crumbly cheesecake crust.
  14. 14Mix the crushed Biscoff cookies and melted butter together to form a crumbly cheesecake crust.
  15. 15Mix the crushed Biscoff cookies and melted butter together to form a crumbly cheesecake crust.
  16. 16Evenly divide the cookie mixture between each cup. Press down firmly with the back of a spoon or your fingers to form an even crust layer.
  17. 17Evenly divide the cookie mixture between each cup. Press down firmly with the back of a spoon or your fingers to form an even crust layer.
  18. 18Evenly divide the cookie mixture between each cup. Press down firmly with the back of a spoon or your fingers to form an even crust layer.
  19. 19Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
  20. 20Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
  21. 21Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
  22. 22Melt 1/3 cup of Biscoff spread in the microwave for 10-15 seconds until pourable.
  23. 23Melt 1/3 cup of Biscoff spread in the microwave for 10-15 seconds until pourable.
  24. 24Melt 1/3 cup of Biscoff spread in the microwave for 10-15 seconds until pourable.
  25. 25Drizzle the melted Biscoff on top of each cup, coating the surface evenly to create a hardened top layer once chilled.
  26. 26Drizzle the melted Biscoff on top of each cup, coating the surface evenly to create a hardened top layer once chilled.
  27. 27Drizzle the melted Biscoff on top of each cup, coating the surface evenly to create a hardened top layer once chilled.
  28. 28Top each cup with half of a Biscoff cookie.
  29. 29Top each cup with half of a Biscoff cookie.
  30. 30Top each cup with half of a Biscoff cookie.
  31. 31Cover the cups with lids and refrigerate for about an hour until the top becomes a hard shell.
  32. 32Cover the cups with lids and refrigerate for about an hour until the top becomes a hard shell.
  33. 33Cover the cups with lids and refrigerate for about an hour until the top becomes a hard shell.
  34. 34Once the Biscoff has set into a firm shell, they’re ready to enjoy.
  35. 35Once the Biscoff has set into a firm shell, they’re ready to enjoy.
  36. 36Once the Biscoff has set into a firm shell, they’re ready to enjoy.

Ingredients

  • 1.5 cups plain nonfat Greek yogurt
  • 1.5 cups plain nonfat Greek yogurt
  • 1.5 cups plain nonfat Greek yogurt
  • 0.5 cup whipped cream cheese
  • 0.5 cup whipped cream cheese
  • 0.5 cup whipped cream cheese
  • 2 teaspoons sugar-free cheesecake Jell-O mix
  • 2 teaspoons sugar-free cheesecake Jell-O mix
  • 2 teaspoons sugar-free cheesecake Jell-O mix
  • 1 scoop vanilla protein powder
  • 1 scoop vanilla protein powder
  • 1 scoop vanilla protein powder
  • 10 Biscoff cookies
  • 10 Biscoff cookies
  • 10 Biscoff cookies
  • 1 tablespoon butter, melted
  • 1 tablespoon butter, melted
  • 1 tablespoon butter, melted
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 0.5 Biscoff cookie (optional)
  • 0.5 Biscoff cookie (optional)
  • 0.5 Biscoff cookie (optional)

Equipment

whiskzip-top bagsmall bowlmicrowavespoonlids

Tips

  • Store covered in the fridge for up to 4-5 days.
  • Adding a little coconut oil to the Biscoff on top can improve spreadability.