Today, I’m thrilled to share my recipe for a macro-friendly Biscoff Cheesecake. This delectable dessert contains 15g of protein and only 320 calories per serving, making it a perfect treat for those who want to indulge without the guilt.

Why Choose a Macro-Friendly Cheesecake?

By making a few simple substitutions, you can quickly halve the calories of some of your favorite cheesecakes and desserts without compromising their delicious flavor. This recipe uses fat-free cream cheese and cottage cheese, along with unflavored gelatin and powdered sweetener, to create a creamy, satisfying cheesecake that fits into your macro goals.

 

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Ingredients – Makes 10 Servings

For the Base:

  • 130g Biscoff Cookies
  • 50g All Purpose Flour
  • 30g I Can’t Believe It’s Not Butter
  • 10g Powdered Sweetener (I used Sucralose)

For the Filling:

  • 450g Fat-Free Cream Cheese
  • 680g Fat-Free Cottage Cheese
  • 1 packet of Unflavored Gelatin
  • 150ml Water
  • 50g Biscoff Spread
  • 1 tsp Vanilla Essence
  • 35g Powdered Sweetener (I used Sucralose)

For the Toppings:

  • 120g Biscoff Spread
  • 1/2 packet Unflavored Gelatin
  • 150ml Water
  • 4 Biscoff Cookies (but you can add more)

Instructions

To Make the Base:

  1. Preheat your oven to 400°F to cook your cheesecake base.
  2. Place the Biscoff cookies into a food processor and blend until they resemble a smooth crumb.
  3. Add the flour and sweetener, and blend until smooth.
  4. Add the butter, slightly melted, and blend until combined. Transfer the mixture into an 8-inch loaf tin or a 6-inch springform cheesecake tin and press to form a crust.
  5. Bake for 10 minutes, then remove from the oven to cool.

To Make the Filling:

  1. In a food processor, combine the cream cheese and cottage cheese and blend until smooth.
  2. Add the vanilla essence, Biscoff spread, and sweetener, and blend until combined.
  3. Bring 150ml of water to a boil, then pour in the gelatin and whisk until combined.
  4. Add the gelatin to the cheesecake filling mixture and blend one final time until well combined.
  5. Pour the cheesecake filling over the base, then refrigerate for 4 hours to allow the filling to set.

To Make the Topping:

  1. Bring 150ml of water to a boil, add the gelatin, and whisk until combined.
  2. Stir in the Biscoff spread until smooth. Pour over the cheesecake, garnish with cookies, and allow 2 hours for the topping to set.
  3. Enjoy!

Why You’ll Love This Recipe

This macro-friendly Biscoff Cheesecake is not only delicious but also easy to make. With just a few ingredients and simple steps, you can enjoy a high-protein, low-calorie dessert that satisfies your sweet tooth without derailing your diet.

Conclusion

For more simple and delicious macro-friendly recipes and nutrition education, be sure to follow my blog and check out my website for other free recipes and all my recipe guides. Enjoy your guilt-free dessert and stay healthy!