Mini Biscoff Cheesecake – No bake

Not sure if it’s just me, but I have been obsessed with Biscoff lately! Naturally I had to pair it with one of my other favourites: cheesecake! To create the ultimate combination, a Biscoff cheesecake!

What’s even better is this Biscoff cheesecake requires no baking… That’s right! Zip, nada, zilch! That means they’re even easier to prepare and you won’t need to be a pro chef to transform these raw ingredients into delicious morsels. Plus, just between you and I, they’re only 6 ingredients.

We’ve subbed out the cream cheese to make way for our superstar ingredient – cottage cheese. Cottage cheese is lower in fat and higher in protein than its cream cheese counterpart but don’t be fooled – it’s still extremely tasty.

The hardest part about this whole recipe is waiting for them to set in the freezer (and having to share them later).

These will make the perfect little lockdown protein-filled snack to keep your sweet tooth satisfied and keep you sane during the long days of working/studying from home.

Prep time: 15 mins | Set time: 6-8 hours

Ingredients

Top

1/3 cup cottage cheese

1 scoop vanilla protein

1 tbs honey/maple syrup

¼ cup milk

2 tbsp Biscoff spread

Optional: extra Biscoff biscuits/spread for topping

Base

10 Biscoff biscuits

1 tbsp cottage cheese

1 scoop vanilla protein

¼ cup milk

Method

1. Crush the base biscuits
2. Then add all base ingredients to blender, blend to until well combined
3. Pour evenly into mini silicon holes and smooth out evenly*
4. Place in freezer whilst making top layer
5. Place all top ingredients in blender and blitz until smooth
6. Pour onto bottom layer
7. Optional toppings: top with crushed Biscoff or melt Biscoff and spots onto top layer, use a skewer to mix/create a pattern
8. Placed into freezer and wait for 6-8 hours until frozen!

*Optional: use any size tray of your choosing! I choose a mini silicon tray (makes 12) If you use a non silicon tray, line with baking paper

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