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Biscoff Protein Cheesecake Cookie (High Protein Dessert)

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Prep Time 15 minutes
Cook Time 30 minutes
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
 

  1. Preheat oven to 300°F. Place four 4-inch springform pans on a deep oven-safe pan.
  2. Blend all wet ingredients on LOW for 5–7 seconds until smooth. Do not overblend.
  3. In a bowl, mix all dry ingredients. Fold wet mixture into dry until just combined.
  4. Divide batter evenly among pans. Swirl melted Biscoff on top.
  5. Wrap pans tightly with foil. Add warm water to outer pan, halfway up the sides.
  6. Bake for 30 minutes. Turn oven off, crack door, and leave inside for 25 minutes.
  7. Cool at room temperature for 30 minutes, then refrigerate 4–6 hours or overnight.
  8. 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