Mini Biscoff Cheesecakes

These easy, creamy & lower calorie High Protein Mini Biscoff Cheesecakes have a crunchy biscoff biscuit base, creamy caramel cheesecake filling and is topped with some melted biscoff. They can be mixed up and baked in less than 30 minutes. They are the perfect high protein and low calorie dessert that actually tastes good!

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Why you will love this High Protein Mini Biscoff Cheesecake Recipe

• It’s extremely easy and straightforward to make
• It’s super creamy without an egg-like curdled texture
• It’s made sugar-free
• It requires no heavy cream
• It can be made ahead
• You can make multiple serves and can be meal prepped
• It bakes in less than 25 minutes
• It tastes like the real deal

Macros for High Protein Mini Biscoff Cheesecakes

Per Cheesecake (8):

135 Calories

9g Carbs

7.5g Protein

7.5g Fat

More Low Calorie Cheesecakes to try

If you love healthier, lower calorie and high protein desserts, you will love these cheesecake recipes:

• The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
• Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
• Low Calorie Baked Oreo Cheesecakes
• Mini Basque Cheesecakes- Low Calorie, High Protein
• Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein
• Mini High Protein Cheesecakes- New York Style

Ingredients & Substitutions

Biscoff Biscuits- can sub with any biscuit of choice

Butter- can sub with equal parts oil or vegan butter

Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese

Yogurt- I use a high protein caramel flavoured protein yogurt however plain greek yogurt or vanilla will work super well. I use Yopro High Protein Salted Caramel Yogurt

Egg- Essential to give the cheesecakes and extra smooth and rich texture

Egg yolk- Contributes to the rich texture, can use a whole egg, I just prefer the texture slightly when using an extra egg yolk

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia

Protein Powder- This recipe uses protein powder to add protein and flavour. It also helps with the texture. If you do not want to use protein, I have many cheesecake recipes on my blog that are protein powder free. I use a vegan Salted Caramel flavoured protein from MacroMike. If using a whey protein, omit the egg yolk. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)

Vanilla- Adds flavour but this can be omitted

Biscoff Spread – the star of the show

Cooking Tips for Mini High Protein Cheesecakes

• Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
• Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
• Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
• Use a water bath (optional): As the cheesecakes bake, the hot water helps create a gentle and consistent heat source that surrounds the cheesecakes, which can help prevent them from cracking or curdling. The steam from the water bath also helps keep the cheesecakes moist, giving them a smooth and creamy texture.
• Leave to cool: Leaving the cheesecake to cool in the fridge for 1 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through.

How to store Mini Cheesecakes

Once cooled, the cheesecakes will last in the fridge for 3-5 days.