Name: No-Bake Protein Biscoff Cheesecake Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 Biscoff Cookies; 6 ounces Light and Fit Greek Vanilla Yogurt; 2 tablespoons 1/3 less fat cream cheese, softened; 1/2 scoop vanilla protein powder (or 3 tablespoons); 1 tablespoon Biscoff Cookie Butter

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Introduction

This No-Bake Protein Biscoff Cheesecake is a quick and delicious treat that combines creamy Greek yogurt with the rich, caramel flavors of Biscoff cookies and cookie butter. Perfect for a guilt-free dessert or a protein-packed snack.

The image shows small round cheesecakes arranged in rows on a white rectangular tray, each cheesecake with three visible layers: a crumbly brown base layer made of crushed cookies, a thick light tan creamy middle layer, and a smooth chocolate brown layer on top. On top of the chocolate layer is a swirl of white whipped cream sprinkled with brown cookie crumbs, and a square brown cookie is placed at an angle into the cream. There are more brown cookie crumbs scattered around the tray, and a white bowl with more cookies can be seen in the bottom left corner. The background is a white marbled texture surface with a soft blue-purple color beyond that. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Biscoff Cookies
6 ounces Light and Fit Greek Vanilla Yogurt
2 tablespoons 1/3 less fat cream cheese
1/2 scoop vanilla protein powder (or 3 tablespoons)
1 tablespoon Biscoff Cookie Butter

Instructions

Step 1: Crush the Biscoff cookies into small crumbs and spread them evenly at the bottom of your serving dish or glass.
Step 2: In a bowl, combine the softened cream cheese, Greek vanilla yogurt, and vanilla protein powder. Mix well until smooth and creamy.
Step 3: Spoon the creamy mixture on top of the cookie crumb base, spreading evenly.
Step 4: Add 1 tablespoon of Biscoff cookie butter on top as a delicious finishing touch.

Tips & Variations

For a thicker cheesecake texture, refrigerate the assembled dessert for at least an hour before serving.
Swap vanilla protein powder for chocolate flavor to add a rich twist to the cheesecake.
Use crushed graham crackers or digestive biscuits as an alternative base if Biscoff cookies aren’t available.
Add a sprinkle of chopped nuts or a drizzle of honey on top for extra texture and flavor.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 2 days. Best enjoyed chilled. If refrigeration causes the texture to firm up, let it sit at room temperature for a few minutes before eating.

How to Serve

Two small round mini cheesecakes sit on a white plate with a speckled pattern. Each cheesecake has three layers: a dark brown crumbly crust at the bottom, a thick light beige creamy cheese layer in the middle, and a shiny caramel sauce dripping slightly down the sides on top. A swirl of white whipped cream tops each cheesecake. One cheesecake is garnished with a crumbly brown cookie piece, and the other features a single whole square brown cookie standing upright in the whipped cream. Crumbs of the cookie are scattered around the cheesecakes and plate, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of reduced-fat cream cheese?

Yes, you can substitute regular cream cheese if preferred. This may increase the richness and calorie content but will enhance the creamy texture.

Is it necessary to use protein powder in this recipe?

Protein powder adds extra protein and helps thicken the mixture, but you can omit it if you prefer a simpler version. The cheesecake will still taste great without it.