Low Calorie, High Protein No Bake Biscoff Cheesecake (UNDER 5 minutes)

Ingredients

• 1.5 cups Biscoff Cookies (finely crushed; use a food processor or zip‑lock bag and rolling pin)
• 4 tablespoons Unsalted Butter (melted and slightly cooled)
• 2 cups Low‑Fat Greek Yogurt (plain, 2% fat)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1.5 cups Fresh Mixed Berries (e.g., strawberries, blueberries, raspberries; washed and patted dry)
• 2 tablespoons Honey (optional) (for extra sweetness, drizzle on top)

Instructions

1. Crush the Cookies

   Place Biscoff cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, put the cookies in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Combine Crumbs and Butter

   Transfer the crumbs to a mixing bowl, add melted butter, and stir until the mixture is evenly moistened.

   Time: PT3M

3. Form the Bowls

   Line a baking sheet with parchment paper. Place four equal portions of the crumb mixture on the sheet and press each into a shallow bowl shape using the back of a spoon or your fingers.

   Time: PT4M

4. Bake the Crusts

   Preheat the oven to 350°F (175°C). Bake the pressed crusts for 8‑10 minutes, until they turn lightly golden and set.

   Time: PT10M

   Temperature: 350°F

5. Cool the Bowls

   Remove the baking sheet and let the Biscoff bowls cool completely on a wire rack (about 5 minutes).

   Time: PT5M

6. Prepare the Yogurt Filling

   In a separate bowl, whisk together Greek yogurt, vanilla extract, and honey (if using) until smooth.

   Time: PT2M

7. Assemble the Bowls

   Spoon the vanilla yogurt evenly into each cooled Biscoff bowl, then top with fresh mixed berries.

   Time: PT3M

8. Serve

   Serve immediately or keep refrigerated for up to 2 hours before eating.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

28g

Fat

7g

Fiber

3g