High Protein Mini Biscoff Cheesecakes
No-bake mini cheesecakes with creamy Biscoff flavor and over 20 grams of protein per serving. Perfect healthy dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (includes freezing)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake, Freeze
- Cuisine: American
Ingredients
Scale
- 1/2 cup (50g) Biscoff cookies, crushed into fine crumbs
- 1 tablespoon melted butter
- 1 cup (250g) Quark or 2% Greek yogurt
- 1/2 cup (50g) vanilla protein powder
- 1/4 cup (60g) Biscoff cookie butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- Mix crushed Biscoff crumbs with melted butter until mixture resembles wet sand.
- Press about 1 tablespoon of crumb mixture into bottom of each muffin cup. Press firmly to compact.
- In medium bowl, combine Quark or Greek yogurt, protein powder, melted Biscoff butter, maple syrup, and vanilla extract.
- Whisk vigorously for 2-3 minutes until completely smooth with no protein powder lumps. Use blender if needed.
- Spoon filling evenly over crusts, dividing equally among 12 muffin cups. Fill nearly to top.
- Smooth tops with back of spoon or spatula. Tap tin gently on counter to release air bubbles.
- Place muffin tin in freezer for 1-2 hours until cheesecakes are completely firm to touch.
- Once frozen, remove from tin. Store in airtight container in freezer up to 3 months.
Notes
- Quark provides smoothest texture and highest protein. Full-fat Greek yogurt works as substitute.
- Vanilla or salted caramel protein powder works best. Avoid chocolate or fruit flavors.
- Let sit at room temperature 5-10 minutes before eating for best texture.
- For vegan version, use plant-based protein powder and yogurt alternative.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 115 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 8 mg