Biscoff Cheesecake

• порції: 2
• загальний час: 2 hours 5 minutes

Інгредієнти

150g 0% fat Greek yoghurt

80g light cream cheese

40g Biscoff spread, melted

15g vanilla protein powder (I use MyProtein)

6 Biscoff biscuits, crushed into fine crumbs

15g light butter, melted

Напрямки

In a small bowl, mix together the yoghurt, cream cheese, 30g of the melted Biscoff spread and the protein powder. Give it a good stir, for a minute or two, until smooth and creamy.

In another bowl, combine the Biscoff biscuit crumbs with the melted butter, then divide between 2 small (7cm-diameter) ramekins. Use the back of a spoon to press the crumbs down to form the base of the cheesecakes.

Top the biscuit bases with your cheesecake mixture, smooth it down, then swirl in the remaining Biscoff spread. Cover and place in the fridge for a couple of hours to firm up.

Нотатки

If there is one weakness I have when it comes to any menu, it's when there is a cheesecake on there. Specifically a Biscoff cheesecake. This is my slightly lighter version, with a bit of extra protein, and it hits the

spot when simply only a cheesecake will do.

These will keep in the fridge for 2 days.

CALORIES PER SERVING 383

PROTEIN PER SERVING 19.5g