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White Chocolate and Biscoff Protein Cheesecake

Cals: 404kcal

25C  35P  19F

30 minutes
3 hours 30 minutes


Ingredients checklist
  1. First crush your biscuits in a blender.
  2. Melt the butter and add it to the biscuits crumbs.
  3. Put the biscuit crumbs into your single serve tin, and pat the crumbs down to form the base of your cheesecake.
  4. Put in freezer and allow to set.
  5. In the same blender (it doesn’t matter if there’s a couple of crumbs left in there) add the Greek yoghurt and the light cream cheese. Blend together.
  6. Remove from blender and add to a small bowl.
  7. Slowly fold in your protein powder in increments.
  8. Once all the protein powder is in, go ahead and add 1-2 tablespoons of boiling water to your gelatine powder and stir until completely dissolved.
  9. Now that the gelatine has dissolved, add it to the cheesecake mixture and stir until combined.
  10. Have a quick taste test to see if you need any additional sweetener.
  11. Pour on top of your base and set in the fridge for 2.5-3 hours.
  12. Enjoy!