High Protein Biscoff Cheesecake Cookies! Only 225 Calories!🍪🍰💪

Ingredients

• 8 oz Cream Cheese (softened to room temperature)
• 1/2 cup Greek Yogurt (plain, unsweetened)
• 1 scoop Vanilla Whey Protein Powder (about 30 g, any high‑quality vanilla flavor)
• 1 Egg (large, room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1/4 cup Honey (optional, can substitute with erythritol for lower carbs)
• 1 cup Almond Flour (finely ground, gluten‑free)
• 1/4 cup Oat Flour (certified gluten‑free if needed)
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Biscoff Spread (melted; can use a microwave or double‑boiler)

Instructions

1. Blend Wet Ingredients

   Add the softened cream cheese, Greek yogurt, protein powder, egg, vanilla extract, and honey into the small blender. Blend on low for 5‑7 seconds—just enough to combine without incorporating air.

   Time: PT5M

2. Transfer to Bowl

   Pour the blended wet mixture into a large mixing bowl.

   Time: PT2M

3. Fold in Dry Ingredients

   Add almond flour, oat flour, baking powder, and salt to the bowl. Gently fold with a spatula until just combined—do not over‑mix.

   Time: PT5M

4. Prepare the Pan

   Line the bottom of a 4‑inch springform pan with a sheet of aluminum foil, allowing excess foil to hang over the edges. This prevents the batter from sticking to the pan.

   Time: PT3M

5. Melt Biscoff Spread

   Microwave the Biscoff spread in a small bowl for 30‑40 seconds, stirring halfway, until fully melted.

   Time: PT3M

6. Combine Biscoff Swirl

   Pour the batter into the prepared springform pan, then drizzle the melted Biscoff over the top. Use a knife or skewer to swirl the Biscoff through the batter for a marbled effect.

   Time: PT5M

7. Bake

   Place the pan in a pre‑heated oven at 300°F. Bake for 30 minutes.

   Time: PT30M

   Temperature: 300°F

8. Residual Heat Set

   After 30 minutes, slightly open the oven door, turn the oven off, and leave the pan inside for an additional 25 minutes to finish cooking with residual heat.

   Time: PT25M

9. Cool and Refrigerate

   Remove the foil, let the cheesecake cookie cool to room temperature (about 15 minutes), then place the springform pan in the refrigerator overnight (minimum 8 hours) to set fully.

   Time: PT15M

10. Serve

    Run a thin knife around the edge, release the springform, slice into 8 equal portions, and enjoy straight from the fridge or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

262

Protein

24 g

Carbohydrates

12 g

Fat

14 g

Fiber

3 g