Protein Biscoff Cheesecake is the perfect high protein dessert when you want something indulgent without baking or complicated steps. This recipe is ideal for anyone following a high protein lifestyle who still wants a creamy, dessert style treat that feels satisfying and decadent.
If you love this Biscoff high-protein dessert, you’ll also enjoy our Ninja Creami Biscoff Protein Ice Cream
Protein Biscoff Cheesecake
This Protein Biscoff Cheesecake is rich, creamy, and packed with that unmistakable caramelised Biscoff flavour. The base has a buttery crunch, while the filling is smooth and thick thanks to the combination of yoghurt, protein powder, and soft cheese. It feels indulgent while still delivering a solid protein hit.
This recipe is a lighter, macro friendly take on a classic cheesecake. Using fat free Greek yoghurt and light soft cheese keeps the calories controlled, while protein powder boosts the protein content without affecting the texture. The no bake method makes it quick to prepare with minimal effort.
This recipe makes one generous serving and works perfectly as a post dinner dessert or sweet snack. Each serving has 34g of protein and 458 calories.
Why We Love this Recipe
- High in Protein: With 34g of protein, this cheesecake helps keep you full while satisfying sweet cravings.
- No Bake: There is no oven required, making it simple and fuss free to prepare.
- Dessert Like: The Biscoff base and topping give it a proper cheesecake feel without heavy ingredients.
What is Protein Biscoff Cheesecake?
Protein Biscoff Cheesecake is a no bake cheesecake made with a biscuit base, a creamy filling, and a Biscoff topping. It is set in the fridge rather than baked, giving it a smooth and spoonable texture.
This version is made high protein by using fat free Greek yoghurt, light soft cheese, and protein powder. It suits anyone looking to increase protein intake while still enjoying dessert style recipes.
Protein Biscoff Cheesecake Nutrition
This cheesecake balances indulgence with macros, making it suitable for a high protein diet. It works well as an evening dessert or a higher calorie snack around training. Here’s the nutritional breakdown per serving:
Calories: 458
Protein: 34g
Carbs: 41g
Fat: 19g
Ingredients
- Fat free Greek yoghurt: Adds creaminess while keeping the fat content low.
- Vanilla protein powder: Boosts protein and helps thicken the cheesecake filling.
- Light soft cheese: Gives the filling a classic cheesecake flavour and smooth texture.
- Butter: Helps bind the crushed biscuits to form a firm base.
- Lotus Biscoff biscuits: Create a crunchy base and add texture to the topping.
- Biscoff spread: Provides a rich caramelised flavour that makes the cheesecake feel indulgent.
How to Make Protein Biscoff Cheesecake
See recipe card for ingredient quantities and full instructions.
I start by crushing three of the Biscoff biscuits and mixing them with melted butter until they resemble wet sand. This gets pressed firmly into the bottom of a jar or ramekin to create the base.
Next, I mix the yoghurt, protein powder, and light soft cheese until smooth and thick. Once combined, I spoon it over the biscuit base and level it out.
To finish, I gently melt the Biscoff spread and add it on top, then sprinkle over the final crushed biscuit. After a couple of hours in the fridge, the cheesecake is set and ready to eat.
Tips
- Press the base firmly: This helps the biscuit layer hold together when you dig in.
- Mix the filling well: Fully combining the protein powder prevents lumps in the cheesecake.
- Slightly warm the Biscoff spread: This makes it easier to drizzle or spread evenly.
- Chill long enough: At least two hours gives the cheesecake time to properly set.
- Use a small jar: A narrower container helps create defined layers.
Recipe Variations & Substitutions
- Change the protein flavour: Vanilla works best, but caramel or biscuit flavours also pair well.
- Swap the biscuits: Use reduced sugar biscuits if you want to slightly lower carbs.
- Lower the fat: Reduce the Biscoff spread slightly for a leaner version.
Storage
Store the cheesecake covered in the fridge and consume within 24 hours for best texture. This recipe is not suitable for freezing.
Frequently Asked Questions
Yes, you can prepare it a few hours in advance and keep it chilled until ready to eat.
Yes, but it will increase the calories and fat compared to the listed macros.
This usually means it has not chilled long enough or the filling was not mixed thick enough.
More High Protein Dessert Recipes
After you try this Protein Biscoff Cheesecake Recipe, let us know your thoughts! Follow us on Instagram for more high protein, low calorie recipe ideas.
Protein Biscoff Cheesecake
Equipment
- 1 Small Bowl
- 1 Spoon
- 1 Small Jar or Ramekin
Ingredients
Base
- 3 Lotus Biscuits
- 10 g Butter
Toppings
- 50 g Fat Free Greek Yoghurt
- 30 g Light Cream Cheese
- 15 g Smooth Biscoff Spread
- 1 scoop Vanilla Whey Protein Powder
- 1 Lotus Biscuit
Instructions
- Crush 3 Lotus Biscoff biscuits into fine crumbs. Melt the butter and mix it into the biscuit crumbs until fully coated.
- Press the biscuit mixture firmly into the base of a small jar or ramekin to form the cheesecake base.
- In a bowl, mix the fat free Greek yoghurt, vanilla protein powder, and light soft cheese until smooth and thick.
- Spoon the cheesecake filling over the biscuit base and smooth the top.
- Melt the Biscoff spread slightly and drizzle or spread it over the cheesecake layer.
- Crush the remaining biscuit and sprinkle it over the top.
- Place in the fridge for at least 2 hours to set before serving.
