Free Recipe
Biscoff Cheesecake
172 CAL | 22G PROTEIN (PER SLICE)A slice of real Biscoff cheesecake runs 400–500 calories and about 7g protein.
Cheesecake that eats like a cheat and hits your macros like a protein shake. A full, proper baked cheesecake — water bath, overnight set, the works — that comes out to 172 calories and 22 grams of protein a slice. No, that’s not a typo.
The Batter
| Ingredient | Amount |
|---|---|
| Non-fat Greek yogurt | 400g |
| 2% cottage cheese | 240g |
| Fat-free cream cheese (1 block) | 226g |
| Biscoff cookie butter | 70g |
| Biscoff emulsifier | 10g |
| Large eggs | 2 |
| Egg whites | 100g |
| Vanilla whey/casein blend — the protein backbone | 70g |
| Powdered peanut butter | 30g |
| Sugar-free fat-free cheesecake pudding mix | 28g |
| Zero-calorie sweetener | 20g |
The Topping
| Ingredient | Amount |
|---|---|
| Melted Biscoff, to drizzle on top before baking | 20g |
| Warm Biscoff, fat-free Cool Whip & crushed Biscoff cookies (to finish) | to taste |
Macros
| Cal / Protein | |
|---|---|
| Per slice (1/8) | 172 · 22g |
| Whole cake (8 slices) | ~1,376 · ~176g |
How To Make It
- Blend the batter. Add every batter ingredient to a blender and blend on low until completely smooth. Low is the move — you want it silky, not whipped full of air.
- Prep a 9-inch cheesecake pan. Cover the outside of the pan with aluminum foil so no water gets in during the bath. Pour in the batter.
- Drizzle the top with 20g of melted Biscoff.
- Set up the water bath. Place the pan in a larger pan, cover with a sheet pan, and add warm water to the outer pan. The bath is what keeps it from cracking and gives you that dense, creamy texture.
- Bake at 300°F for 55 minutes.
- Then turn the oven off, crack the door open, and let it sit in there another 35 minutes. The slow cool-down is the anti-crack insurance.
- Cool, then chill. Remove the foil, put it on a wire rack for one hour — still in the pan. Then refrigerate overnight, uncovered, to fully set.
- Next day, slice and finish. Warm your knife and wipe it clean before every cut for clean slices. Drizzle more warm Biscoff on top, add fat-free Cool Whip, and finish with crushed Biscoff cookies.
Neil's Note
Two steps do all the heavy lifting here, and they’re the two everyone wants to skip: the water bath and the overnight set. Rush either one and you get a cracked, loose cheesecake. Respect both and this thing is indistinguishable from the 500-calorie version — except you’re getting 22 grams of protein a slice and you can actually have it on a Tuesday.
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