01/14/2026
1 1/2 cups plain nonfat Greek yogurt
1/2 cup whipped cream cheese
2 tsp sugar free cheesecake jello mix
1 scoop of vanilla protein powder
For the crust:
10 Biscoff cookies
1 tbsp butter, melted
For the topping:
⅓ cup Biscoff
1/2 biscoff cookie (optional)
Instructions:
1. Mix together the Greek yogurt, whipped cream cheese, cheesecake Jello mix, and vanilla protein powder until smooth. Set aside.
2. Add the Biscoff cookies to a zip-top bag and crush into fine crumbs. Transfer to a small bowl, add the melted butter, and mix until the crumbs are evenly coated and slightly clumpy.
3. Evenly divide the cookie mixture between each cup. Press down firmly with the back of a spoon or your fingers to form an even crust layer.
4. Spoon the cheesecake mixture evenly into each cup and smooth out the tops.
5. Add the Biscoff spread to a small bowl and microwave for 10-15 seconds until melted and pourable.
6. Drizzle an even layer of the melted Biscoff over each cup. This will create the hardened top layer once chilled, so try to coat the surface evenly.
7. Sprinkle with a few extra cookie crumbs, then refrigerate for at least 1 hour.
8. Once the Biscoff has set into a firm shell, they’re ready to enjoy.
Store covered in the fridge for up to 4-5 days 🫶🏻
