High Protein Biscoff Cheesecake
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.
Servings: 2 servings
Calories: 479kcal
Ingredients
- 1 cup cottage cheese
- ⅓ cup greek yogurt
- 1 scoop PEScience Strawberry Cheesecake Protein Powder 30g
- 1 egg
- ¼ tsp baking powder
- 2 tsp maple syrup
- Pinch of salt
Instructions
- Preheat oven to 350F.
- Add all ingredients to a high speed blender, and blend until smooth. Pour mixture into two small ramekins, or one small oven safe dish.
- Bake for 25-30 minutes in the small ramekins, or 30-35 minutes in the singular oven safe dish. Let cool, then put it in fridge overnight.
- I topped mine with Biscoff Spread and a crumbled Biscoff biscuit. This was an amazing topping as it almost mimicked a graham cracker crust. You could also top with low sugar berry compote, peanut butter and chocolate, or whatever you like on your cheesecake!
Notes
Storage – Store covered in the fridge for up to 5 days or freezer for up to 1 month.
Gluten-Free – The cheesecake base is naturally gluten-free, but Biscoff cookies and spread are not. Use a gluten-free cookie and spread for the topping to make this gluten-free.
Nutrition
Serving: 1grams | Calories: 479kcal | Carbohydrates: 40g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 149mg | Sodium: 786mg | Fiber: 1g | Sugar: 31g