This Biscoff Protein Cheesecake recipe combines two truly AMAZING things together – Biscoff and Cheesecake! The mini cheesecakes are healthy, smooth, low-calorie and absolutely delicious. Not to mention, perfect for anytime of the day or night (without compromising on taste, calories, or nutrition). This recipe can be easily altered to suit your dietary and macro preferences!

THE perfect combination created this biscoff protein cheesecake recipe:

In my Mini Protein Cheesecake Bites recipe, I went down the rabbit hole explaining what lead me to love cheesecake. So I won’t go down it again, and to be blatantly honest with you I don’t quite remember what got me HOOKED onto Biscoff spread… What I do know (all to well) is that it veryyyy quickly became a daily staple for me. Biscoff with vanilla ice cream every-single-night = one extremely content Lé. I’m boarder-line obsessed with it (to say the very least). 

What better way to honour this amazinggg spread than by combining it with one of my favourite desserts? Better yet, what better way to combine them then to make a delicious, smooth, creamy dessert out of them – that’s high protein – and that I can eat 3 times a day if I wish?!!

This Biscoff cheesecakes recipe is incredibly simple and easy to make! And these mini Biscoff protein cheesecake(s) are… healthy, high protein and full of caramel goodness.

Still not sold yet? Let me try this angle maybe – these are the macros!!! (sorry for screaming, I’m just excited that you can have 4 – 6 of these mini cheesecake bites for the same amount of calories of ONE average slice of normal cheesecake). Oh, and did I mention that you get an extra 30 – 45g of Protein included in that package too? *Que 5 seconds of whimsical music and an image of a Disney princess clasping her hands together and daydreaming happily while staring into the sky* haha)

SINGLE SERVE PROTEIN CHEESECAKE MACROS:

Calories: 126 

Protein: 7.7g

Carbs: 7.9g

Fats: 6.6g

What is biscoff spread?

Biscoff spread, is basically a cookie butter. It’s unlike anything I’ve had before! It’s a sweet and creamy spread made from speculoos cookies. These spiced shortcrust biscuits have hints of caramel and cinnamon in them. The texture is similar to that of Nutella! 

Are biscoff cookies gluten-free?

No, sadly Lotus Biscoff cookies are not gluten-free. 

biscoff creamy or crunchy spread?

Although both are amazing, the creamy (smooth) Biscoff spread wins the race – for me. Hands down! Additionally, to achieve a smooth and creamy Biscoff cheesecake I recommend you choose the smooth Biscoff Spread.

mini biscoff PROTEIN CHEESECAKE INGREDIENTS: 

First and foremost lets touch on the biscoff spread. I made multiple versions of this protein biscoff cheesecake in attempts to perfect it. This obviously meant playing around with the quantity of Biscoff spread that goes into the a lot too. In you want to add more into the batter you can. The batter certainly doesn’t taste as “Biscoff-y” as taking a spoonful out of the jar. It’s somewhat diluted by the other flavours that the cheesecake gives. But the amount in the recipe I don’t reccommend you drop! Or else you will barely taste a trace of it.

• Protein Powder: I highly recommend that you use salted caramel protein for this specific protein cheesecake recipe. If you can’t get your hands on salted caramel, then a biscuit flavor (not cookies and cream)… Something more along the lines of caramel biscuit). If you would like to omit the protein powder, you can sub for equal ratios of flour.
• Lotus Biscuits: These aren’t technically a MUST but they give the Biscoff flavor in these a real oomph! (Which is what we want). If you can’t get your hands on Lotus Biscuits, then you can sub with any other biscuit or base that you like.

• Cottage Cheese: I have tried many high-protein cheesecake recipes. The thing I liked least about them was the fact that I tasted a protein powder OVERLOAD in them. While it achieves the aim of increasing the protein content very easily, personally I think that the flavor is too overpowering. That’s why I opted for protein cheesecakes with cottage cheese. The fat-free cottage cheese helps to keep the calories lower on the lower side while still adding in extra protein. You can sub for low-fat or full-fat cottage cheese if you are aiming for higher calories!

• Low-Fat Plain Yoghurt: The greek yogurt makes these mini Protein Cheesecake Bites light, smooth, and creamy. Using only cottage cheese would make them overly dense. You can substitute the low-fat plain yogurt for low-fat vanilla-flavored yogurt, or for a dairy-free yogurt alternative and you’ll still have a great base for a yoghurt cheesecake.

• Medium Fat Cream Cheese: What is a really good cheesecake without at least a bit of cream cheese? I haven’t included a TON of cream cheese, but it’s enough to give them more of that ‘original’ texture. The amount is also enough to add some body to the end product.

• Sweetener: If you don’t want to add the sweetener, you can substitute it with 4-5 tablespoons of honey, maple syrup, or any other granulated sweetener of your choice. You may just have to adjust the quantity to suit your preference. 

• Vanilla Extract & Lemon Juice: These both enhance the flavor of the mini protein cheesecake bites. If you’d like to change the flavor, you can opt for something like an almond extract or a vanilla bean extract if you want more of a vanilla punch. 

• Garnish: I recommend garnishing these salted caramel Biscoff cheesecakes with melted Biscoff spread (melted, because you’ll have a REALLY hard time spreading room-temp spread over them). You can also top them with additional crumbed Lotus Biscuits. Please note that the calories per serving are calculated including only 15g of melted spread to drizzle on top of all the cheesecake bites.

HELPFUL TIPS FOR THE BEST MINI CHEESECAKES:

• Room Temperature Ingredients: To get the smoothest mini cheesecake cups with thee best texture, use room temperature ingredients! Yep, you did hear that right – room temperature! I cannot stress this enough. 

• Choose and Use a Protein Powder That You Know Well: Protein powders can have an impact on both the texture and the flavor of your cheesecakes. Some tend to make recipes very watery, and others tend to become thick when mixed with liquid. So for this high-protein Biscoff cheesecake, I recommend opting for one that you have used before and trust. One that resembles the consistency of milk once it has been combined with liquid during any other prior use.

• Sweeten Wisely: This recipe uses powdered artificial sweetener. If you don’t like artificial sweeteners, you can substitute the sweetener for equal ratios of any other granulated, or liquid sweetener like honey or organic maple syrup. Just keep in mind that alternative sweeteners will alter the calories of the final cheesecakes.
  •  If you like a sweeter cheesecake, you may need to add more than what the recipe calls for. This is not an overly sweet version, as it also takes into consideration that most protein powders already contain sweeteners. 

• Baking Dish: In my attempts to perfect this recipe, I made it MANYYY times. An interesting thing that I’ve noticed is that the baking tray you use matters!
  • Cheesecakes that were made from the exact same batter (identical preparation), turned out visually differently in the end. When baked in silicone molds, the final product was (visually) smoother and less cracked on top – opposed – to a tin tray. I’m sure this has to do with how hot each tray heats up, and also their individual abilities to retain heat. The taste is still the exact same, but the difference in appearance is definitely noticeable! If yours does come out very cracked, don’t worry, they WILL STILL TASTE AMAZING! And plus, once you’ve topped them, no one will ever know! 

Mini Protein Biscoff Cheesecakes

Easy healthy, and smooth protein Biscoff mini cheesecake bites. This recipe can be easily altered to suit your dietary and macro preferences!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 Mini Biscoff Cheesecakes

Calories 126 kcal

Ingredients  

Base:

• 60 g Lotus Biscuits (+- 8 Biscuits) (sub with any other biscuit)
• 10 g Butter (sub with a dairy-free alternative)

Filling

• 188 g Fat-Free Cottage Cheese
• 62 g Medium-Fat Cream Cheese
• 125 g Low-Fat Plain Yoghurt
• 30 g Sweetener (sub with honey or maple syrup – adjust to taste)
• 2 tsp Vanilla Extract
• 1.5 tsp Lemon Juice
• 1 Egg
• 35 g Protein Powder (caramel or biscuit flavor)
• 20 g Melted Smooth Biscoff Spread
• 1/2 tsp Cornstarch

Topping

• 15 g Smooth Biscoff Spread (optional)
• Lotus Biscuits (optional)

Instructions 

Base:

• Preheat your oven to 160°C (325°F).
• Line a muffin tin with 8 cupcake liners.
• Start off by crushing your lotus biscuits into a small bowl (you can do this by hand, in a ziplock bag otherwise in a blender).
• Melt the butter for a few seconds and then pour it over the crushed biscuits and mix them together until incorporated well (the texture will be crumbly).
• Transfer the base equally into the cupcake liners (1 tsp at a time to ensure it’s spread evenly). Press the mixture down so that it’s even using the back of the spoon or your fingertips.
• Bake the bases for 10 minutes, and then remove the tray from the oven allowing them to cool for at least 10 more minutes.

Filling:

• To a bowl, add cottage cheese, cream cheese, greek yoghurt, sweetener, vanilla extract, and lemon juice and mix them together on low speed using a hand mixer.
• Add the egg, protein powder, and cornstarch to the mixture and mix again until combined (again, be careful not to over-mix).
• Add the melted Biscoff spread, and fold in by hand – using a spoon or spatula.
• Spoon the cheesecake mixture evenly into each cupcake liner over your cooled bases. (About 2 tablespoons into each).
• If you would like to bake the cheesecakes using a water bath, prepare it at this point. If you are unsure, I have included a note in the notes section below the recipe.
• Tap the baking tray on a countertop to remove any air bubbles that may have formed in the batter.
• Place the cheesecakes into the preheated oven and bake for approximately 20 minutes. Once baked, the centers will still be jiggly, but the edges should look firm.
• Remove the tray from the oven (keeping the mini cheesecakes in the muffin tray). Allow them to cool for 10-15 minutes). Then remove them from the tray and allow them to cool for a further 10 minutes on a wire cooling rack.
• Once cooled, refrigerate the cheesecakes for at least 1 and 1/2 to 2 hours before serving.
• Before serving, melt the 15g of Biscoff spread and drizzle it over the cheesecakes.
• Store in an airtight container in the fridge. Enjoy!

Notes

• It’s important to spray your cupcake liners with a non-stick spray (especially if you are not using individual silicone moulds to bake the cheesecakes in). If you don’t, you will have to peel the paper away from your cheesecakes very carefully and slowly because the sides will stick to the paper quite a bit. Even if you do use the silicone moulds, I still recommend spraying them as well – just as a precautionary measure (but you will definitely have a far easier time removing them)!
• It’s not mandatory to bake these cheesecakes using a water bath (or a water bath variation), but personally. For ALL cheesecakes that I bake, I always place a large baking pan on the bottom rack of the oven, filled halfway with boiling water. I normally place it into the oven just before I put the cheesecake in to bake. This adds moisture to the oven while the cheesecake bakes ensuring that it bakes evenly. It can also help to prevent it from cracking!

Keyword Biscoff Cheesecake, Biscoff Cheesecake Recipe, Biscoff Protein Cheesecake, High Protein Biscoff Cheesecake, Mini Biscoff Cheesecake, Salted Caramel Biscoff Cheesecake

If you try this recipe, let me know what you think in the comments below!