high protein biscoff cheesecake cups

1h
Serves 1
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Directions

  1. 1To a bowl, add Greek yogurt, whipped cream cheese, sugar-free cheesecake Jell-O mix, and protein powder.
  2. 2Use a whisk to mix it all together to get a nice light and fluffy texture.
  3. 3Crush 10 Biscoff cookies.
  4. 4Melt 1 tablespoon of butter in the microwave.
  5. 5Mix the crushed Biscoff cookies and melted butter together to form a crumbly cheesecake crust.
  6. 6Evenly 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.
  7. 7Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
  8. 8Melt 1/3 cup of Biscoff spread in the microwave for 10-15 seconds until pourable.
  9. 9Drizzle the melted Biscoff on top of each cup, coating the surface evenly to create a hardened top layer once chilled.
  10. 10Top each cup with half of a Biscoff cookie.
  11. 11Cover the cups with lids and refrigerate for about an hour until the top becomes a hard shell.
  12. 12Once the Biscoff has set into a firm shell, they’re ready to enjoy.

Ingredients

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

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