High Protein Biscoff Cheesecake (No Cream Cheese)

This high protein Biscoff cheesecake is a baked, blender-easy dessert made with cottage cheese, Greek yogurt, and protein powder, no cream cheese and no refined sugar. You get a rich, creamy cheesecake with 34g of protein that tastes like the real thing.

I served this to my dairy-loving friends and watched them refuse to believe there was no cream cheese in it.

High protein Biscoff cheesecake is a baked cheesecake made with cottage cheese, Greek yogurt, and protein powder instead of cream cheese, then finished with warm Biscoff spread and a crumbled Biscoff cookie. It bakes up dense and creamy with 34g of protein per serving and no refined sugar.

I have a MAJOR sweet tooth. After dinner, after lunch, it does not matter, I am honouring the craving. So I took my all-time favourite dessert and rebuilt it around cottage cheese and Greek yogurt, and after making it more times than I can count, this is the one that finally tastes like actual cheesecake instead of a sad protein experiment.

The thing that makes this different from almost every other protein Biscoff cheesecake out there is that it is baked. No-bake versions tend to set soft and spoonable, more like a mousse. This one goes in the oven and firms into that real, dense, fork-it-off-the-plate cheesecake texture.

No cream cheese, no butter, no refined sugar, and it still tastes indulgent.

Why You’ll Love This Biscoff Protein Cheesecake

• It is baked, not no-bake. You get that dense, classic cheesecake texture instead of a spoonable mousse, which almost no other protein version delivers.
• There is no cream cheese. The creaminess comes from blended cottage cheese and Greek yogurt, which is exactly what pushes the protein up and the fat down.
• One blender, about 5 minutes of prep. Everything goes in, you blend it smooth, pour it, and bake. That is the whole job before the oven takes over.

Ingredients You’ll Need

(Full amounts are in the recipe card below.)

• Cottage cheese — Blended completely smooth, this is your protein and creaminess base, and the reason you do not need cream cheese.
• Greek yogurt — Adds tang and even more protein, and it helps build that classic cheesecake body.
• PEScience protein powder — I use the Strawberry Cheesecake flavour. It is a whey-casein blend, which is my go-to for baking.
• Egg — Binds everything together and gives the cheesecake structure as it bakes.
• Baking powder — A little lift so it sets light instead of dense and gummy.
• Maple syrup — Natural sweetness with no refined sugar.
• Salt — Small amount, sharpens every other flavour in the mix.
• Biscoff spread and a Biscoff cookie (topping) — Warmed and crumbled over the top, it almost mimics a graham cracker crust and brings that caramelised Biscoff flavour.

How To Make High Protein Biscoff Cheesecake

1. Preheat your oven to 350°F.
2. Add the cottage cheese, Greek yogurt, protein powder, egg, baking powder, maple syrup, and salt to a high-speed blender. Blend until completely smooth.
3. Pour the mixture into two small ramekins or one small oven-safe dish.
4. Bake for 25 to 30 minutes for ramekins, or 30 to 35 minutes for a single dish, until the edges are set and the centre still has a slight jiggle.
5. Let it cool, then chill in the fridge overnight.
6. Warm the Biscoff spread for 10 to 15 seconds, spread it over the top, and crumble a Biscoff cookie on top.

Tips For The Creamiest Protein Cheesecake

• Blend longer than you think. Cottage cheese needs a solid minute or more to go totally smooth, or you will get grainy bites in the finished cheesecake.
• Do not skip the overnight chill. Straight out of the oven, it tastes like baked custard. After a night in the fridge, it firms into real cheesecake.
• Pull it while the centre still jiggles. It keeps setting as it cools, so a fully firm centre in the oven means an overbaked, dry result.
• Use a whey-casein blend, not pure whey. Pure whey bakes out dry and crumbly and will wreck the texture. The casein is what keeps it creamy.

Substitutions & Variations

• Protein flavour — Vanilla, cheesecake, white chocolate, or chocolate all bake well here. Just match the flavour to your topping.
• Sweetener — Maple syrup swaps 1:1 for honey, or use a sugar-free syrup if you want to drop the sugar further.
• Toppings — A low-sugar berry compote, peanut butter and melted chocolate, or a caramel-and-pecan turtle finish all work in place of Biscoff.

Storage & Freezing

• Fridge: Store covered for up to 5 days. I like making two at once, so I always have one waiting whenever a craving hits.
• Freezer: It freezes well for up to 1 month. Wrap it well and thaw overnight in the fridge before eating.
• Topping: Add the warm Biscoff spread fresh, right before serving, so it stays glossy instead of soaking in.

Frequently Asked Questions

Is this Biscoff cheesecake gluten-free? The cheesecake base is naturally gluten-free, but Lotus Biscoff cookies and spread are made with wheat, so the topping is not. To keep the whole thing gluten-free, top it with gluten-free cookie crumbs, a berry compote, or peanut butter and chocolate.

How much protein is in this protein cheesecake? About 34g per serving, and it comes from the cottage cheese, Greek yogurt, and protein powder working together.

Can I make this cheesecake no-bake? You can. Leave out the egg and baking powder, blend the rest, press it into a dish, and chill it until set. It will turn out softer and more spoonable than the baked version, closer to a cheesecake mousse.

More High Protein Desserts

• Cottage Cheese Chocolate Mousse
• Ninja Creami Butterscotch Ice Cream
• Cottage Cheese Cookie Dough
• Chocolate Protein Ice Cream

If you make this high protein Biscoff cheesecake, leave a star rating and a comment below and tell me what you topped it with. And if you put your own spin on it, share it on Instagram and tag @basicswithbails so I can see it.