Biscoff Cheesecake

Jan 24, 2022
Robin Domingues

  • Prep Time10 Minutes
  • Cook Time75 Minutes + 6 Hours to Refrigerate
  • Total Time7 Hours 25 Minutes

Healthier Biscoff Cheesecake

I have always loved Lotus Biscoff, you can never go wrong with biscoff. Am I right or am I right? 😉 SO the other day, this popped into my head. I wanted to make my own version of cheesecake. I didn’t want it too have 100 grams of fat like regular cheesecake (not trying to shame it, just prefer to lighten things up where I can). I dreamed this bad boy up and after a few trials, this bad boy is freaking delicious! The cheesecake itself is made with Greek yogurt and milk instead of heavy cream. This is typically what you will see from my page. I like to lighten things up, but I also love to keep it fun. I want to enjoy my food and not have it taste like protein (chalk) cheesecake. Anyways lets get to it!


Healthier Biscoff Cheesecake

Ingredient to Make Crust: 24 Lotusbiscoffus cookies 1/4 cup light butter melted Ingredients to Make Cream cheese Filling- 2 8oz 1/3 fat cream cheese 1 cup Greek yogurt i used 2% 1/2 cup sugar 3 egg whites 2 eggs 1/2 cup 2% milk Ingredients to Make Toppings- 1- 14.1 oz biscoff creamy cookie butter How to Make Healthier Biscoff Cheesecake: Preheat oven to 250 degrees. In a food processor add biscoff cookies and butter. Blend into crumbs. Add crumbs to greased pan ( I used a 9in cake pan because I don’t have a springform pan). In the same food processor blend cream cheese ingredients until smooth. Add mixture to pan. Bake for 30 minutes at 250 degrees. Once it has cooked for 30 minutes, adjust temperature to 300 degrees and cook for another 45 mins. Let sit for 10 minutes. Microwave biscoff spread for 30 seconds. Add spread on top of the cheesecake and refrigerate for 6 hours BUT PREFERABLY OVERNIGHT! Sorry that last part is the hardest part of this whole recipe!

Pro Tip: