Name: Biscoff Protein Cheesecake Cookie (High Protein Dessert)
Prep time: 15 min
Cook time: 30 min
Ingredients: 200 g plain non-fat Greek yogurt; 120 g 2% cottage cheese; 120 g fat-free cream cheese; 35 g Biscoff spread; 5 g cookie butter emulsion; 1 1 large egg; 50 g egg whites; 35 g vanilla whey/casein protein powder; 15 g powdered peanut butter; 14 g sugar-free cheesecake pudding mix; 10 g zero-calorie sweetener; 15 g Biscoff spread for swirl

This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure

One bite of this Biscoff protein cheesecake cookie delivers a dense, creamy cheesecake center with warm cookie butter flavor, all baked gently and finished with a silky swirl that feels indulgent but is surprisingly easy to make.

These cheesecake cookies look like something you would grab from a high-end bakery or a Crumbl-style dessert case.

You’ve probably seen the viral Tiktok Biscoff treats, well I wanted to create something similar but protein filled and way better taste.

This Biscoff protein cheesecake cookie is a rich, creamy high protein dessert with bold cookie butter flavor, a dense cheesecake texture, and macro-friendly ingredients that make it perfect for meal prep or a lower-calorie treat.

Jump to Recipe Print Recipe

For the perfect shape

These 4 inch mini springform pans are the one thing that is missing for your individual portion bakes.

Get it on Amazon

Why You Will Love This Recipe

Feels like a bakery-style cheesecake cookie, not a diet dessert
High protein and lower calorie compared to traditional cheesecake
Smooth, creamy texture that sets beautifully after chilling
Perfect for meal prep and make-ahead desserts
Portion-controlled with built-in servings
Customizable toppings depending on your macros
No crust required, which saves time and carbs

Jump to Recipe

Dietary Benefits

These Biscoff protein cheesecake cookies are a high protein dessert option that fits well into a low-carb or macro-conscious lifestyle.

Each cheesecake without toppings comes in at about 225 calories with 23 grams of protein.

With toppings, they are around 262 calories and 24 grams of protein.

While Biscoff is not strictly keto, this recipe is lower carb than traditional cheesecake and can be worked into flexible low-carb plans.

Net carbs are approximately 18–19 grams per serving with toppings, depending on brands used. They store well, can be made ahead, and freeze beautifully.

Jump to Recipe

Ingredients You Need

Plain Non-Fat Greek Yogurt (200g)

This adds creaminess and protein without extra fat. Do not substitute with flavored yogurt, as it will alter sweetness and texture.

2% Cottage Cheese (120g)

Blended cottage cheese gives structure and protein. Full-fat will make the cheesecake heavier and higher calorie.

Fat-Free Cream Cheese (120g)

Essential for that classic cheesecake flavor. Reduced-fat can work, but full-fat will change the macros significantly.

Biscoff Spread (35g + 15g for swirl)

This provides the signature cookie butter flavor. Swapping this out will completely change the recipe, so this is not optional.

Cookie Butter Emulsion (5g)

Boosts Biscoff flavor without adding extra fat or sugar. Optional, but highly recommended.

Large Egg (1) + Egg Whites (50g)

These help the cheesecake set while keeping it light and protein-rich.

Vanilla Whey/Casein Protein Powder (35g)

A blend works best for texture. Whey alone can make the cheesecake rubbery.

Powdered Peanut Butter (15g)

Adds depth and helps balance sweetness. Regular peanut butter will not work the same.

Sugar-Free Cheesecake Pudding Mix (14g)

Critical for structure and flavor. Skipping this will result in a softer, less stable cheesecake.

Zero-Calorie Sweetener (10g)

Adjust to taste depending on your protein powder.

Step-by-Step Directions

Add all wet ingredients to a small blender. Blend on LOW for 5 to 7 seconds only. Over-blending incorporates air and causes cracking.

In a separate bowl, mix all dry ingredients thoroughly to prevent clumps.

Slowly fold the wet mixture into the dry ingredients until just combined. The batter should be thick but pourable. Do not overmix.

Divide batter evenly between four 4-inch springform pans placed on an oven-safe pan with sides.

Melt the additional Biscoff spread and swirl gently on top using a toothpick.

Wrap the bottoms and sides of each pan tightly with aluminum foil to prevent water from seeping in.

Add warm water to the outer pan until it reaches halfway up the sides of the springform pans. This water bath ensures even cooking.

Bake at 300°F for 30 minutes.

Turn the oven off, crack the door slightly, and leave the cheesecakes inside for another 25 minutes.

Remove and cool at room temperature for 30 minutes, then refrigerate for 4 to 6 hours or overnight to fully set.

Add toppings if desired and freeze for 30 to 60 minutes to firm up before serving.

Jump to Recipe

Tips for Success

Do not skip the water bath. I tried once, and the centers collapsed badly.
Blend the wet ingredients briefly. Too much air leads to cracks.
Chill fully before serving. Cheesecake texture improves with time.
Use a whey/casein blend protein for best results.
Keep oven temperature low and steady to avoid overcooking.

Frequently Asked Questions

Can I make this without Biscoff?

Not really. This recipe is built around Biscoff flavor. Substituting will require a full reformulation.

How many carbs are in each cheesecake?

With toppings, each cheesecake has about 21 grams of carbs and roughly 18–19 grams net carbs depending on brands.

How should I store these?

Store covered in the refrigerator for up to 5 days.

Can I freeze them?

Yes. Freeze without toppings for best texture, up to 2 months.

Want to Save This Recipe?

If you love high protein desserts like this Biscoff protein cheesecake cookie, save this recipe or join my email list so you never miss a tested, macro-friendly dessert.

Biscoff Protein Cheesecake Cookie (High Protein Dessert)

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings: 4

Course: Dessert, Snack

Cuisine: American

Calories: 262

Ingredients Method Notes

Ingredients

200 g plain non-fat Greek yogurt
120 g 2% cottage cheese
120 g fat-free cream cheese
35 g Biscoff spread
5 g cookie butter emulsion
1 1 large egg
50 g egg whites
35 g vanilla whey/casein protein powder
15 g powdered peanut butter
14 g sugar-free cheesecake pudding mix
10 g zero-calorie sweetener
15 g Biscoff spread for swirl

Method

Preheat oven to 300°F. Place four 4-inch springform pans on a deep oven-safe pan.
Blend all wet ingredients on LOW for 5–7 seconds until smooth. Do not overblend.
In a bowl, mix all dry ingredients. Fold wet mixture into dry until just combined.
Divide batter evenly among pans. Swirl melted Biscoff on top.
Wrap pans tightly with foil. Add warm water to outer pan, halfway up the sides.
Bake for 30 minutes. Turn oven off, crack door, and leave inside for 25 minutes.
Cool at room temperature for 30 minutes, then refrigerate 4–6 hours or overnight.
Add toppings if desired and freeze 30–60 minutes before serving.

Notes

Chilling overnight produces the best texture. Do not rush cooling.

Nutrition (with toppings, per serving):

Calories: 262

Carbs: 21g

Fiber: ~2g

Protein: 24g

Fat: 9g

Net Carbs: ~19g

More yummy Cheesecake Recipe Ideas

Oreo Protein Cheesecake Cookies

Birthday Cake Cheesecake Cookies

Author
Recent Posts

Kayleigh

Author at Peach and Maple

I help people declutter their homes, clean with ease, and organize every room with simple, refreshing tips. Love the space you live in, one step at a time.