Why I Love This Recipe

If I’m craving cheesecake but don’t feel like turning on the oven, these are always at the top of my list. The filling is rich, creamy, and packed with protein thanks to Greek yogurt, whipped cream cheese, and vanilla protein powder, but it still tastes like a classic cheesecake. The buttery Biscoff cookie crust adds the perfect crunch, and the layer of melted Biscoff spread on top is what makes these feel extra special. Once it chills, it sets into a smooth, glossy topping that gives every bite that signature caramelized Biscoff flavor. They’re simple to make, perfect for meal prep, and taste like something you’d order from a dessert shop.

Enjoying The Leftovers

These cheesecake cups are even better after a day in the refrigerator, making them perfect for making ahead. Enjoy one as an afternoon treat, an easy dessert after dinner, or whenever you’re craving something sweet without baking.

Storing

Store the cheesecake cups covered in the refrigerator for up to 5 days. For the best texture, keep them chilled until you’re ready to serve.

When you’re ready to eat

Serve straight from the refrigerator with an extra drizzle of melted Biscoff spread or a sprinkle of crushed Biscoff cookies for a little extra crunch.

Little glass bowl with a cookie crumble crust and cream like cheesecake with melted Biscoff and a Biscoff cookie on top.
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High Protein Biscoff Cheesecake Cups

These High Protein Biscoff Cheesecake Cups combine a buttery Biscoff cookie crust with a creamy cheesecake filling made from Greek yogurt, whipped cream cheese, and vanilla protein powder. Finished with a smooth layer of Biscoff spread, they're an easy no-bake dessert that's packed with protein and perfect for meal prep or satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
US M
Servings 6

Ingredients

  • 1 1/2 cups plain nonfat Greek yogurt
  • 1/2 cup whipped cream cheese
  • 2 tsp sugar free cheesecake jello mix
  • 1 scoop of vanilla protein powder
For the crust
  • 10 Biscoff cookies
  • 1 tbsp butter, melted
For the topping
  • 1/3 cup Biscoff
  • 1/2 of a biscoff cookie per cup, optional
US – M

Instructions

  • Mix together the Greek yogurt, whipped cream cheese, cheesecake Jello mix, and vanilla protein powder until smooth. Set aside.
  • Add the Biscoff cookies to a zip-top bag and crush into fine crumbs. Transfer to a small bowl, add the melted butter, and mix until the crumbs are evenly coated and slightly clumpy.
  • Evenly divide the cookie mixture between each cup. Press down firmly with the back of a spoon or your fingers to form an even crust layer.
  • Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
  • Add the Biscoff spread to a small bowl and microwave for 10-15 seconds until melted and pourable.
  • Drizzle an even layer of the melted Biscoff over each cup. This will create the hardened top layer once chilled, so try to coat the surface evenly.
  • Sprinkle with a few extra cookie crumbs, then refrigerate for at least 1 hour.
  • Once the Biscoff has set into a firm shell, they’re ready to enjoy.
  • Store covered in the fridge for up to 4-5 days

Equipment

mixing bowls
measuring cups
dessert cups

Nutrition Per Serving

Calories: 250kcal | Carbohydrates: 23g | Protein: 12g | Fat: 12g