Ingredients
250g Biscoff Lotus cookies, finely crushed
80g unsalted butter, melted
700g thick full-fat Greek yogurt (or 0-2% for lower fat, drained if watery)
225g (1 block) cream cheese, softened
150g Biscoff Lotus spread, divided
1 scoop (approx. 25-30g) vanilla or unflavored whey protein powder (optional)
100g powdered erythritol or preferred sweetener (adjust to taste)
1 tsp vanilla extract
60ml heavy cream
Instructions
Step 1: For the crust, combine the finely crushed Biscoff cookies with the melted butter in a bowl. Mix until well combined.
Step 2: Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Step 3: In a large mixing bowl, combine the Greek yogurt, softened cream cheese, 100g of Biscoff spread, protein powder (if using), powdered erythritol, and vanilla extract.
Step 4: Beat with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
Step 5: Gently fold in the heavy cream until just combined. Do not overmix.
Step 6: Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula.
Step 7: Cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until completely set.
Step 8: Once set, gently warm the remaining 50g of Biscoff spread until drizzly and spread or drizzle over the top of the cheesecake.
Step 9: Garnish with extra crushed Biscoff cookies if desired. Slice and serve. Store leftovers in the refrigerator.
Notes
For the best results, ensure your Greek yogurt is very thick. If it seems thin, place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for a few hours to drain excess liquid. This will help your cheesecake set firmer. Make sure your cream cheese is truly softened to avoid lumps in the filling. This cheesecake is best made a day in advance to allow for full setting and flavor development.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Sweet Breakfasts
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Greek yogurt cheesecake, Biscoff cheesecake, high-protein dessert, no-bake cheesecake, healthy cheesecake, speculoos cheesecake, protein powder recipe, easy cheesecake, dessert recipe
