Serves 6
Directions
- 1Add light cream cheese to a blender.
- 2Add flavored low fat greek yogurt to the blender.
- 3Add vanilla extract to the blender.
- 4Add one egg to the blender.
- 5Add stevia or your choice of sweetener to the blender.
- 6Add Biscoff spread to the blender.
- 7Add low fat/fat free cottage cheese to the blender.
- 8Add protein powder to the blender.
- 9Blend all ingredients together until smooth.
- 10Pour the mixture into a baking tin.
- 11Bake in the oven.
- 12In a bowl, add Biscoff spread and unsweetened almond milk for the topping.
- 13Mix the Biscoff spread and almond milk until combined.
- 14Pour the Biscoff topping over the baked cheesecake.
- 15Garnish with crushed Biscoff biscuits.
- 16Slice and serve the cheesecake.
Ingredients
- 150 g Light Cream Cheese
- 400 g Low Fat Greek Yoghurt
- 1 Egg
- 1 Tsp Vanilla Extract
- 15 g Stevia
- 1 Tbsp Biscoff Spread
- 100 g Low Fat/Fat Free Cottage Cheese
- 1.5 servings Protein Powder
- 2 Tbsp Biscoff Spread
- 60 ml Unsweetened Almond Milk
- 3 Crushed Biscoff Biscuits
Equipment
BlenderBaking tin
Tips
- I highly suggest using a flavoured low fat greek yoghurt as it helps with the taste, if not use plain but add more sweetener/vanilla extract.
- Feel free to substitute certain ingredients & brands to your liking! Macros will vary if you chose to do so.
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