Biscoff Cookie Butter High Protein Cheesecake
This no-bake Biscoff protein cheesecake is thick, creamy, and swirled with warm, caramelized Lotus Biscoff cookie butter over a buttery cookie crust. Made in a small-batch loaf pan with your choice of Greek yogurt or blended cottage cheese, every slice sneaks in 14 to 20 grams of protein. No oven needed, just about 15 minutes of mixing and the fridge does the rest.
Servings: 8 slices
Calories: 469kcal
Equipment
- 8x4 or 9x5 loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Blender or food processor (for cottage cheese)
Ingredients
Biscoff Cookie Crust
- 1 cup Biscoff cookie crumbs (about 12 to 14 cookies, crushed)
- 2 tablespoons melted butter
- 1 to 2 teaspoons milk only if needed to help it press together
Biscoff Cheesecake Filling
- 8 oz light cream cheese softened
- ½ cup Biscoff cookie butter
- 1 cup vanilla Greek yogurt or Skyr (or blended cottage cheese)
- ½ cup vanilla or unflavored protein powder (1 to 2 scoops)
- 2 to 3 tablespoons maple syrup or sweetener of choice
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk only if needed for a silky texture
- salt Pinch of salt
Cookie Butter Topping
- ½ cup melted Biscoff cookie butter (for a thick layer), OR 1 to 2 tablespoons melted Biscoff cookie butter plus crushed Biscoff cookies (for a light drizzle)
Instructions
Prep and Make the Crust
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides for easy lifting.
- Mix 1 cup Biscoff cookie crumbs and 2 tablespoons melted butter until it looks like wet sand. If it won't hold together, add 1 to 2 teaspoons milk. Press firmly into the bottom of the pan and chill while you make the filling.
Make the Filling
- Beat 8 oz softened light cream cheese until completely smooth, about 2 minutes. Add 1/2 cup Biscoff cookie butter and beat again until creamy.
- Add 1 cup Greek yogurt (or blended cottage cheese), 1/2 cup protein powder, 2 to 3 tablespoons maple syrup, 1 teaspoon vanilla, and a pinch of salt. Mix until thick and silky. Add 1 to 2 tablespoons milk only if it needs loosening.
Assemble and Chill
- Spread the filling evenly over the crust and smooth the top. Pour over 1/2 cup melted Biscoff cookie butter for a thick layer, or drizzle 1 to 2 tablespoons and sprinkle with crushed Biscoff cookies.
- Cover and refrigerate at least 4 hours or overnight until fully set.
- Lift out using the parchment and slice into 8 thick bars. For the cleanest slices, run the knife under hot water and wipe dry between cuts.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days. The Biscoff flavor deepens after the first night.
Freezer: Wrap individual slices and freeze for up to 2 months. Thaw in the fridge.
Protein powder: Vanilla or unflavored whey isolate blends smoothest. Plant-based works too, just sift it first and mix an extra minute. Avoid casein, which can make the filling rubbery once chilled.
Cottage cheese tip: Blend it a full 60 seconds until completely smooth so there are no curds.
Nutrition values are estimates and will vary based on the specific ingredients and brands you use. Greek yogurt base runs about 14 to 16g protein per slice; blended cottage cheese runs about 18 to 20g per slice.
Nutrition
Calories: 469kcal | Carbohydrates: 43g | Protein: 13g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 256mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 274IU | Calcium: 118mg | Iron: 1mg