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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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 250kcal

Equipment

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

Nutrition

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