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By 𝒇𝒂𝒕𝒊𝒎𝒂

No-Bake Mini Biscoff Cheesecakes

Name: No-Bake Mini Biscoff Cheesecakes
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: American
Ingredients: 220g of crushed biscoff biscuits save 20g to sprinkle on top; 50g melted unsalted butter; 50g milk of choice unsweetened almond milk; 160g of 1/3 fat cream cheese; 170g of Oikos vanilla Greek yogurt; 15g stevia; 1 tsp of freshly squeezed lemon/lime juice

5 steps

Prep:45minCook:4h

This is a no-bake cheesecake due to the no eggs used, unlike a traditional cheesecake. The ingredients used are more of a "healthier" alternative to a cheesecake especially more of a protein snack when you are on a caloric deficit. I couldn't find the biscoff cookie butter that would have made a nice layer to this cheesecake and if you have a favorite protein powder that mixes well with any dessert this could have been a higher protein dessert.

Updated at: Thu, 17 Aug 2023 09:49:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories187.3 kcal (9%)

Total Fat11.9 g (17%)

Carbs19.8 g (8%)

Sugars11.1 g (12%)

Protein4.5 g (9%)

Sodium150.8 mg (8%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

220gbiscoff biscuits

crushed, save 20g to sprinkle on top

50gunsalted butter

melted

50gmilk

unsweetened almond milk

160g1/3 fat cream cheese

170gvanilla Greek yogurt

15gstevia

1 tsplemon juice

freshly squeezed

Instructions

Step 1

Start by grinding or smashing the Biscoff biscuits into a Ziploc bag I used a food processor.

Rolling pin

Food ProcessorMix

Step 2

Add melted butter to the crushed biscuits and slowly add your milk of choice till the crust comes together.

Step 3

Add the crust into 10 cupcake liners evenly and put into the fridge while you prepare the cheesecake batter.

Muffin Pan

Step 4

For the cheesecake batter add in your cream cheese, Greek yogurt, and zero-calorie sweetener, and lemon/lime juice

Step 5

Once the crust has set. Add the cheesecake batter on top of the crust and sprinkle the rest of the crushed biscuits on top and set in the fridge for a couple of hours.