These 4 ingredient Valentine’s Day Biscoff truffles are creamy, sweet, and indulgent — yet incredibly simple to make. No baking. No complicated steps. Just a rich cookie-butter center wrapped in smooth white chocolate.

They’re perfect for sharing… or not sharing. I won’t judge.

As a dietitian and physique coach, I love creating recipes that feel decadent but are still mindful of portions. These truffles give you that bakery-style experience in a controlled, easy-to-track serving size

Why you’ll love this recipe

• No-bake and beginner friendly

• Only four simple ingredients

• Creamy, rich Biscoff flavor

• Easy to portion and track

• Perfect for holidays, date nights, or sweet cravings

If you loved this recipe and want more macro-friendly desserts, breakfasts, and savory favorites that actually taste indulgent, you’ll love my full recipe collection.

I’ve created multiple cookbooks packed with easy, high-protein, balanced recipes designed to support muscle building, fat loss, and long-term sustainability — without feeling restrictive. As an APD dietitian, IFBB Bikini Pro, and founder of BiaBody, everything I share is built on evidence-based nutrition and real-world experience. You deserve food that supports your goals and still feels fun.

And this one? It definitely delivers.

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post 4 Ingredient Valentine’s Day Biscoff Truffles (Easy No-Bake Dessert) appeared first on BiaBody.

Creamy. Chocolatey. No bake. This is one of those recipes that feels indulgent, tastes like the real thing, and still fits beautifully into a balanced week of eating.

This lighter Oreo cheesecake uses real Oreo pieces, a rich cheesecake base, and a simple chocolate drizzle — without turning dessert into an all-or-nothing decision. It’s quick to make, easy to portion, and satisfying enough that you don’t feel the need to keep picking at the pantry afterward.

This is not about replacing real cheesecake forever. It’s about having an option that lets you enjoy dessert more often while still supporting your goals. Balance wins every time.

What you’ll get when you unlock this recipe

• A no-bake Oreo cheesecake that takes minutes to prep
• A creamy cheesecake texture without baking or complicated steps
• A macro-friendly dessert you can portion and keep ready in the fridge
• A sweet option that satisfies without feeling heavy or restrictive

Why this recipe works

Each serving delivers solid protein, real dessert satisfaction, and enough volume to feel filling. It’s a great example of how you can enjoy fun foods without needing to swing between restriction and overindulgence.

This is the kind of recipe that supports consistency — and consistency is what actually drives results.

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Low Calorie Oreo Cheesecake (No Bake, High Protein Dessert) appeared first on BiaBody.

These giant s’mores cookies take everything people love about a classic s’more — chocolate, marshmallow, and graham cracker — and turn it into a soft, chewy cookie with crisp edges and a molten center. The recipe is intentionally balanced rather than “cleaned up” to the point of losing texture or flavor. A few strategic ingredient choices keep the macros reasonable while preserving what makes the cookie worth baking in the first place.

Macros per 1 giant cookie
408 calories
5g protein
65g carbs
16g fat

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Ingredients

Makes 6 large cookies (or 12 small)

• 1/2 cup (113g) I Can’t Believe It’s Not Butter (light), melted

• 30g powdered sucralose

• 15g caster sugar

• 1/2 cup (100g) dark brown sugar

• 1 tsp vanilla essence

• 1/2 tsp espresso powder or 2 tsp finely ground coffee beans

• 1 1/4 cups (156g) all-purpose flour

• 1/2 tsp baking soda (measure carefully or you’ll end up with giant blobs for cookies!)

• 1 egg, room temperature

• 1 cup (170g) semi-sweet chocolate chips

• 3 mini chocolate rectangles (I used mini Hershey bars — 1 square per cookie)

• 6 large marshmallows

• 6 squares graham crackers

Method

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. In a bowl or stand mixer, add the melted butter, caster sugar, powdered sucralose, and brown sugar. Mix for 2–3 minutes until well combined.
   Crack in the egg and whisk for 1–2 minutes until smooth. Add the vanilla essence and mix to combine.

3. In a separate bowl, combine the all-purpose flour, baking soda, and espresso powder. Mix well.

4. Gradually incorporate the dry ingredients into the wet mixture until just combined. Add the chocolate chips last and gently fold through. Avoid overmixing.

5. On the prepared baking sheet, place 6 graham cracker squares, spacing them 2–3 inches apart. Top each with a mini chocolate rectangle.

6. Add 1 large marshmallow on top of each cracker and gently press to flatten (refer to my IG video for visual guidance). Scoop a portion of cookie dough, flatten it slightly, and place it over the marshmallow, fully covering the cracker and chocolate.

7. Bake for 12–13 minutes, or until the edges are golden and crisp while the center remains soft and chewy.

8. Allow the cookies to cool completely for 25–30 minutes before serving. This step is important for structure and texture.

Tips and substitutions

If you’d like to make small adjustments without compromising what makes these cookies enjoyable, a few swaps work well:

• Some or all of the sugar can be replaced with a non-caloric sweetener like Swerve. In this recipe, the caster sugar can be removed entirely without affecting structure or sweetness.

• Up to ~30g of the flour can be replaced with a protein-enriched alternative for a slight protein boost. Pushing this further will noticeably change the texture.

• Over-substituting ingredients often leads to dry, dense cookies with a chalky mouthfeel.

The aim isn’t to turn this into a low-calorie novelty recipe. It’s to understand where flexibility exists, make intentional choices if needed, and enjoy the final result without overthinking it.

Why you’ll love this recipe

• Classic s’mores flavors baked into a soft, chewy cookie

• Crisp edges with a gooey marshmallow and melted chocolate center

• Simple ingredients with smart swaps that actually work

• Macro-aware approach without sacrificing texture or flavor

• Easy to batch, share, and store for later

Want more macro-friendly recipe favorites?

If you enjoyed this recipe and want more desserts, breakfasts, and savory options that fit your macros without feeling restrictive, you’ll love Holly’s Macro-Friendly Recipe Book. It’s filled with practical, flavorful recipes designed to work in real life — the kind you’ll come back to week after week. Add it to your kitchen lineup and keep enjoying food that supports your goals without giving up the foods you love.

Alexandra Gebhardt

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The post Giant S’mores Cookie appeared first on BiaBody.

That’s why I created these Reduced-Calorie Cinnamon Scrolls. They deliver all the cozy, melt-in-your-mouth goodness you love, but with simple swaps to keep the calories lighter. At just 184 kcals per serving, they’re a perfect weekend bake that won’t derail your nutrition goals.

Macros Per Serving

• Calories: 184 kcals

• Protein: 4.2 g

• Carbohydrates: 33.4 g

• Fat: 8.3 g

Why You’ll Love These Reduced-Calorie Cinnamon Scrolls

Lighter but indulgent: Smart swaps like light butter and sugar replacements cut the calories without sacrificing flavor.
Perfect texture: Soft, gooey, and fluffy—just like the cinnamon rolls you grew up with.
Macro-friendly: With under 200 calories each, they’re easy to fit into a balanced diet.
Easy to make: Using pre-made pizza dough saves time without compromising taste.

Final Thoughts

These reduced-calorie cinnamon scrolls are perfect for anyone who craves a cozy, homemade treat without the sugar and calorie overload. Whether you enjoy them with coffee in the morning or as a sweet weekend dessert, they’re proof that you can have balance without missing out on flavor.

If you loved this recipe, check out more in my latest macro-friendly recipe book.

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Reduced-Calorie Cinnamon Scrolls appeared first on BiaBody.

This recipe is a lightened-up dessert that’s perfect for anyone who wants to enjoy something sweet without completely blowing their macros. Each bar delivers the rich flavor of Biscoff, the creaminess of cheesecake, and the chewy goodness of a blondie—while keeping calories and protein in check.

Whether you’re looking for a weekend bake, a meal prep dessert, or a shareable treat for friends and family, these bars are a total crowd-pleaser!

Macros per serve (16 bars):

• 334 kcals

• 6g Protein

• 17g Fat

• 40g Carbohydrates

Ingredients

Blondie Base:

• 125g Unsalted butter, melted

• 125g “I Can’t Believe It’s Not Butter” Light

• 70g Confectioners sugar

• 125g Light brown sugar (Great Value)

• 3 Medium eggs

• 5ml Vanilla essence (Queen)

• 250g All-purpose flour

• 50g Nestlé white chocolate chips

• 100g Biscoff spread

Cheesecake Layer:

• 450g Fat-free cream cheese (Great Value)

• 200g Biscoff spread

• 20g Powdered sucralose or stevia

• 1 pack unflavored gelatin

• 100ml water

Instructions

1. Make the Blondie Base:

1. Preheat oven to 175°C (350°F). Line a square baking tin with parchment paper.

2. In a medium saucepan, melt both butters, then whisk in confectioners sugar and brown sugar until combined.

3. Add eggs and vanilla, mixing until smooth.

4. Sift in flour and fold gently (do not overmix).

5. Stir in white chocolate chips.

6. Spread mixture evenly into prepared tin.

7. Swirl 100ml of melted Biscoff spread on top for a marbled effect.

8. Bake for 25–30 minutes, until edges are golden and a toothpick comes out mostly clean.

9. Let blondie base cool completely in the tin.

2. Prepare the Cheesecake Layer:

1. Mix gelatin with 100ml boiling water until dissolved.

2. In a food processor, blend cream cheese, Biscoff spread, and powdered sweetener until smooth.

3. Slowly add cooled gelatin mixture and blend until fully incorporated.

3. Assemble & Set:

1. Once blondie base is cooled, pour cheesecake mixture over top and smooth evenly.

2. Chill for at least 4 hours (or overnight) until set.

3. Drizzle with extra Biscoff spread before serving if desired.

4. Slice into 16 bars and enjoy!

Why You’ll Love This Recipe

• Macro-friendly: A balanced treat that fits into most calorie and macro goals.

• Meal prep–friendly: Stays delicious when chilled, making it perfect for prepping ahead.

• Crowd-approved: A dessert that tastes indulgent but is secretly lightened-up.

Final Thoughts

These Biscoff Blondie Cheesecake Bars are proof that you don’t have to give up dessert to stay on track with your goals. With a little creativity and some macro-friendly swaps, you can enjoy indulgent flavors without the guilt. If you love Blondies, you’ll have to try my Pistachio Cream Cheese Blondies!

If you loved this recipe, you’ll find dozens more lightened-up sweet and savory ideas in my BiaBody Macro Friendly Recipe Guide. They’re packed with evidence-based, dietitian-approved recipes designed to make flexible dieting both delicious and sustainable.

So go ahead—bake a batch, share them with friends, and don’t forget to tag me on Instagram @hollytbaxter if you make these. I’d love to see your creations!

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Macro Friendly Biscoff Blondie Cheesecake Bars appeared first on BiaBody.

Makes 16 Blondies

Macros per serve:
Calories: 513 | Protein: 4.7g | Carbs: 70g | Fat: 26g

Ingredients

• 250g Unsalted Butter

• 100g Confectioners’ Sugar

• 125g Brown Sugar

• 380g (1 jar) Biscoff Spread

• 1 tub Cream Cheese Frosting (Betty Crocker)

• 300g All-Purpose Flour

• 1 tsp Baking Powder

• 3 Whole Eggs

• 1 tsp Vanilla Essence

• 50g White Chocolate Chips

Note: I used “I Can’t Believe It’s Not Butter” and Swerve brown/confectioners sugar to lighten it up. But if you’re going for richness—stick with the classic ingredients.

Step-by-Step Instructions

1. Melt the Butter

In a saucepan over medium heat, melt the butter until smooth and fragrant. Remove from heat.

2. Create the Buttery Base

Stir in the confectioners’ and brown sugar until the mixture is smooth and combined.

3. Whip the Biscoff & Frosting

In your stand mixer, blend the cream cheese frosting and Biscoff spread until velvety and smooth.

4. Prep the Mixer

Transfer the Biscoff mix to a separate bowl and give the mixer a quick rinse to prep for the next step.

5. Mix the Blondie Batter

Return the butter-sugar mixture to the stand mixer. Add the eggs one at a time with vanilla essence, mixing well after each. Slowly sift in the flour and baking powder, mixing until just combined.

6. Layer the Blondies

Grease a square baking dish and pour in half of the blondie batter, spreading evenly. Add 16 sugar cookies in a single layer on top—trust the process.

7. Top it Off

Fold white chocolate chips into the remaining blondie batter, then gently spread this over the cookie layer.

8. Bake

Bake at 370°F (188°C) for about 30 minutes, or until the top is golden and a toothpick comes out clean.

Serving Suggestion

Let cool slightly before slicing into 16 decadent squares. Serve warm with a scoop of vanilla ice cream—or enjoy cold for an ultra-fudgy bite.

Want more recipes like this? You’ll find tons of macro-friendly desserts and indulgent sweet treats inside the BiaFit App and Holly’s recipe guides. Whether you’re tracking macros or just living for the next dessert moment, these blondies deliver pure joy.

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Biscoff White Chocolate & Cream Cheese Stuffed Blondies appeared first on BiaBody.

Whether you follow the original rich version or opt for lighter swaps like I Can’t Believe It’s Not Butter and Swerve sugars, this recipe can be customized to your preferences.

Macros per Serving

• Calories: 253

• Protein: 3.9g

• Carbohydrates: 43.5g

• Fat: 10.3g

Ingredients (Makes 16 Brownies)

• 250g Unsalted Butter (or I Can’t Believe It’s Not Butter)

• 100g Confectioners’ Sugar (or Swerve Confectioners)

• 125g Brown Sugar (or Swerve Brown)

• 300g All-Purpose Flour

• 1 tsp Baking Powder

• 3 Whole Eggs

• 1 tsp Vanilla Essence

• 50g Semi-Sweet Chocolate Chips

• 10g Dark Cocoa Powder

• 296g (8x cookie dough pieces) Oreo Cookie Dough (Pillsbury)

• 20g Mini Marshmallows

Note: For a lower-calorie option, use plant-based butter alternatives and sugar-free substitutes. The richer version uses traditional butter and sugars for that classic indulgent taste.

Instructions

1. Melt the Butter
   Gently melt the butter in a saucepan over moderate heat until smooth and fragrant.

2. Add Sugars
   Stir in both confectioners’ and brown sugar until fully dissolved.

3. Transfer to Mixer
   Carefully pour the mixture into a stand mixer.

4. Incorporate Wet Ingredients
   Add eggs one at a time, along with vanilla essence. Mix until well combined.

5. Add Dry Ingredients
   Sift in flour and baking powder, then mix until just combined.

6. Separate & Flavor the Batters
   Pour half the batter into a bowl and set aside. Add cocoa powder to the remaining batter to make your chocolate base.

7. Layer with Oreo Goodness
   Pour the chocolate batter into a greased square baking dish. Press in pre-portioned Oreo cookie dough across the surface.

8. Top with Blondie Batter
   Fold chocolate chips into the reserved blondie batter and spread it gently over the Oreo layer.

9. Finish with Marshmallows & Bake
   Sprinkle with mini marshmallows. Bake at 370°F (188°C) for about 30 minutes or until a toothpick comes out clean.

Why You’ll Love These Brownies

• Two desserts in one: A fusion of brownie and blondie layers

• Oreo-packed center: Adds crunch, flavor, and a nostalgic twist

• Flexible ingredients: Can be made rich or macro-friendly

• Quick and easy: Ready in under an hour

Ready to treat yourself? These Oreo Cookie Marble Brownies are a great choice for family gatherings, cheat-day indulgences, or just because you deserve it.

Want more recipes? Download our Biafit App for access to over 250+ of my most favorite macro-friendly recipes!

or grab my latest collection of meals in my “BiaBody Macro Friendly Recipe Guide“.

Tried it? Tag @hollytbaxter and share your brownie pics on Instagram!

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Oreo Cookie Marble Brownies: A Fudgy, Swirled Dessert You’ll Love appeared first on BiaBody.

Edible cookie dough is the ultimate treat for anyone who loves sneaking bites straight from the mixing bowl. But is it safe? Traditional cookie dough contains raw eggs and uncooked flour, both of which can carry bacteria. This edible version skips the eggs and heat-treats the flour, making it completely safe to eat while still tasting just as good as the real deal!

Why You’ll Love This Recipe

Safe to eat raw—no eggs & heat-treated flour
Packed with protein for a macro-friendly treat
Customizable with your favorite mix-ins
Perfect for meal prep—stores well in the fridge or freezer!

What is Edible Cookie Dough Made Of?

While most of the ingredients found in edible raw cookie dough are the same as regular cookie dough, there are a few key differences:

No eggs – Since raw eggs can carry Salmonella, edible dough recipes should never include them.
No rising agents – Baking soda and baking powder aren’t needed since this dough isn’t meant for baking.
Baked flour – Heat-treating flour at 350°F for 5 minutes kills any potential bacteria, making it safe to eat.

How to Store Edible Cookie Dough

This edible dough can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to a month (though mine never lasts that long ). Just let it sit at room temperature for a few minutes before eating for the perfect consistency.

Edible Cookie Dough Recipe

Edible Cookie Dough Base

Makes: 2 servings
Macros per serve: 27g Protein / 38g Carbs / 13.5g Fat

Ingredients:

• 200g Plain Flour
• 50g Whey Isolate (any flavor)
• 15g Sucralose
• 75g Reduced Fat Butter
• 1 tsp Vanilla Essence
• Pinch Salt
• 30ml Salted Caramel Protein Shake (or milk alternative)

Reese’s Peanut Butter Chocolate Chip Flavor

Makes: 1 serving
Macros per serve: 1433 kcals / 43g Protein / 144g Carb / 76g Fat

Ingredients:

• 1 Serve Dough Base
• 40g Peanut Butter
• 35g Chocolate Sandwich Cookie
• 38g Chocolate Chip Cookie
• 3x Reese’s Peanut Butter Mini Cups
• 30g Mini Chocolate Chips

White Chocolate Pecan Biscoff Flavor

Makes: 1 serving
Macros per serve: 1516 kcals / 32g Protein / 164g Carbs / 80g Fat

Ingredients:

• 1 Serve Dough Base
• 50g White Chocolate Chips
• 75g Biscoff Spread
• 35g Carrot Cake Sandwich Cookie (or similar)
• 25g Candied Pecans
• ½ tsp Cinnamon

How to Make Edible Cookie Dough

Step 1: Heat-Treat the Flour

To kill off any bacteria, bake your flour at 350°F for 5 minutes before using it in the dough.

Step 2: Make the Dough Base

• Add dry ingredients (flour, whey isolate, sucralose, salt) into a food processor and blend for a few seconds to combine.
• Add liquid ingredients (butter, vanilla essence, protein shake) and mix until a smooth dough forms.

Step 3: Add the Mix-Ins

• Divide the dough into two equal portions.
• For the chocolate peanut butter version, mix in the sandwich cookie, chocolate chip cookie, Reese’s cups, and chocolate chips.
• For the Biscoff version, mix in the Biscoff spread, white chocolate chips, candied pecans, and carrot cake cookie.

Step 4: Chill & Enjoy!

• Transfer each dough mixture into separate ramekins or airtight containers.
• Store in the fridge for up to 5 days or freeze for up to a month.

Final Thoughts

This edible cookie dough is seriously addicting! Whether you go for the chocolate peanut butter or the white chocolate Biscoff version, you’re in for a treat. Try it out, customize it with your favorite mix-ins, and let me know which flavor is your favorite!

Tag me on social media if you make this recipe—I’d love to see your creations!

#EdibleCookieDough #DessertRecipes #CookieDoughRecipe #BiscoffRecipes #ChocolatePeanutButter #MacroFriendlyDesserts

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Easy Edible Cookie Dough Recipe | Chocolate Peanut Butter & White Chocolate Biscoff appeared first on BiaBody.

Strawberries, cheesecake, and Biscoff – name a better trio! These deviled Biscoff strawberries are an absolute dream for dessert lovers. They combine fresh strawberries with a luscious, creamy cheesecake filling, then get topped with a drizzle of warm Biscoff spread and crumbled cookies. If that wasn’t tempting enough, half of them are finished off with mini Oreos for a fun and tasty contrast.

Whether you’re making these for a party, a family gathering, or just a sweet indulgence for yourself, this no-bake recipe comes together in minutes and delivers maximum flavor. Let’s get into how to make them!

Ingredients you’ll need for Biscoff strawberries

For the strawberries & filling:

• 500g strawberries
• 1 (8 oz) block reduced-fat cream cheese, softened
• ½ cup (65g) powdered sugar
• ½ cup (20g) sucralose sweetener
• 1 tsp vanilla extract
• ½ cup (120ml) heavy whipping cream

For the toppings:

• 40ml Biscoff spread (+ 20ml extra for garnish)
• 2 Biscoff cookies or graham crackers (crumbled for garnish)
• 10 mini Oreo cookies

How to make deviled Biscoff strawberries

Step 1: Prepare the strawberries

Wash the strawberries thoroughly and pat them dry with a paper towel. Slice each one in half lengthwise, then trim the backside slightly so they sit flat on a tray. Arrange them on a baking sheet and set aside.

Step 2: Make the cheesecake filling

In a medium mixing bowl, combine the softened cream cheese, powdered sugar, sucralose, and vanilla extract. Mix until smooth and creamy.

Pour in the heavy whipping cream and whip with an electric mixer or stand mixer for about 2 minutes, or until the mixture thickens slightly.

Step 3: Pipe the filling into the strawberries

Transfer the cheesecake mixture into a piping bag (or use a Ziploc bag with a small hole snipped in one corner). Pipe the creamy filling onto each halved strawberry.

Step 4: Add the Biscoff drizzle & cookie toppings

Warm 50ml of Biscoff spread in a microwave-safe container until smooth. Drizzle it over half of the strawberries for a rich and buttery finish. Sprinkle with crumbled Biscoff cookies or graham crackers for added crunch.

For the other half, place a mini Oreo cookie on top for a fun twist!

Why you’ll love this recipe

No-bake & super easy – Just mix, pipe, and garnish!
Perfectly balanced flavors – The sweetness of strawberries, rich cheesecake, and the caramelized flavor of Biscoff create an irresistible combination.
Crowd-pleasing treat – Whether for a party, date night, or meal prep snack, these strawberries make a stunning dessert.

Try this recipe and tag us!

If you make these deviled Biscoff strawberries, I’d love to see your version! Share your creations on Instagram and tag us with #BiscoffStrawberries.

Craving more no-bake desserts? Check out my other sweet and simple recipes that are perfect for any occasion!

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

The post Deviled Biscoff strawberries: the ultimate no-bake treat appeared first on BiaBody.

Follow along for the step-by-step guide to making this irresistible treat.

Why You’ll Love This Red Velvet Brownie Cheesecake

• Decadent and rich – The fudgy brownie base pairs perfectly with the creamy cheesecake layer.
• Easy to make – Simple ingredients and step-by-step instructions make this a no-fail dessert.
• Perfect for celebrations – Its striking red color makes it ideal for Valentine’s Day, Christmas, or any special occasion.

Ingredients – Makes 24 Servings

For the Brownie Batter:

• 1/2 cup (115 g) butter (salted)
• 1/2 cup (115 g) light butter (I Can’t Believe It’s Not Butter)
• 2 cups (340 g) semisweet chocolate, chopped (or good-quality chocolate chips)
• 3/4 cup (159 g) granulated sugar
• 3/4 cup sucralose powder
• 1 cup (212 g) lightly packed brown sugar
• 6 large (300 g) eggs
• 2 tablespoons red liquid food coloring (or beet juice for a natural alternative)
• 1 tablespoon vanilla extract
• 1 3/4 cups (249 g) all-purpose flour
• 1/4 cup (21 g) natural, unsweetened cocoa powder
• 3/4 teaspoon salt

For the Cheesecake Batter:

• 16 ounces (454 g) reduced-fat cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup sucralose powder
• 1/4 cup (36 g) all-purpose flour
• 2 large (100 g) eggs
• 1 teaspoon vanilla extract

Step-by-Step Instructions

For the Brownie Batter:

1. Preheat the oven to 325°F (163°C). Line a 9 x 13-inch baking pan with parchment paper or foil and lightly grease with cooking spray.
2. In a microwave-safe bowl, combine the butter and chocolate. Microwave in 1-minute intervals at 50-60% power, stirring between each interval, until melted and smooth. Avoid overheating.
3. Add the granulated sugar, powdered sucralose, and brown sugar to the chocolate mixture, whisking until well combined.
4. Add the eggs, whisking until fully incorporated.
5. Mix in the vanilla extract and red food coloring until well blended.
6. Add the flour, cocoa powder (sift if lumpy), and salt, stirring until just combined and no dry streaks remain.
7. Reserve 1 cup of the brownie batter for swirling later. Spread the remaining batter evenly in the prepared baking pan.

For the Cheesecake Batter:

1. In a medium bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
2. Add the flour, mixing until well combined.
3. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
4. Spread the cheesecake batter evenly over the brownie batter in the pan.
5. Dollop the reserved 1 cup of brownie batter by tablespoonfuls over the cheesecake layer.
6. Using a wooden skewer or knife, swirl the layers back and forth to create a marbled effect. (Tip: Work quickly, as the brownie batter may stiffen.)

Baking & Cooling:

1. Bake for 45 minutes, or until the edges are set, and the top has a glossy finish.
2. If necessary, add additional time as oven temperatures may vary. The center should be slightly jiggly—this is normal.
3. For accuracy, use an instant-read thermometer; the center should register 165°F (74°C).
4. Let the brownies cool completely in the pan.
5. Refrigerate for 2-4 hours (or overnight) until well chilled.
6. Slice and serve chilled or at room temperature. Enjoy!

Pro Tips for the Best Red Velvet Brownie Cheesecake

• Use a metal baking pan for even heat distribution and the best results.
• Don’t overheat the chocolate and butter mixture. Melting slowly at reduced power ensures a smooth texture.
• For clean slices, chill the brownies thoroughly and use a sharp knife wiped clean between cuts.
• Customize the swirl! Add more or less brownie batter on top for different marbling effects.

How to Store Red Velvet Brownie Cheesecake

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Final Thoughts

This red velvet brownie cheesecake is the perfect fusion of rich, fudgy brownies and smooth, creamy cheesecake. Whether you’re making it for a holiday dessert, a special occasion, or just a treat-yourself moment, this recipe is a guaranteed hit.

Have you tried this recipe? Let us know in the comments! And if you loved it, don’t forget to share it with your friends and family.

Holly Baxter

Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.

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