This High Protein Biscoff Cheesecake is creamy, sweet, and packed with that unmistakable caramelized Biscoff flavor, while still giving you a solid protein boost. It is a quick single-serve dessert made with crushed Biscoff biscuits, light cream cheese, Skyr yogurt, vanilla protein powder, and a thin Biscoff topping.

There is no baking required, and the whole cheesecake comes together in just a few minutes. The base is soft and slightly crumbly, the cheesecake layer is thick and creamy, and the Biscoff topping adds just enough richness to make it feel like a proper dessert.

Based on the original ingredient amounts, the stated macros are approximately 430 calories, 30g protein, 35g carbs, and 18g fat, though the exact numbers will vary depending on the brands of cream cheese, protein powder, almond milk, and Biscoff products you use.

In This Recipe

• Why You Will Love This High Protein Biscoff Cheesecake
• Ingredients You’ll Need
• Ingredient Notes
• How to Make High Protein Biscoff Cheesecake
• Expert Tips for the Best Texture
• Easy Variations
• Frequently Asked Questions
• Make-Ahead and Storage
• Recipe Card

Around 30 Grams of Protein

Skyr, light cream cheese, and protein powder turn a small cheesecake into a much more filling dessert.

No Oven Required

There is no baking, water bath, or complicated cheesecake technique involved.

Single-Serve Portion

The recipe makes one individual cheesecake, making it ideal when you want dessert without preparing an entire cake.

Classic Biscoff Flavor

You still get Biscoff biscuits in the crust and Biscoff spread on top, so it tastes like dessert rather than simply flavored yogurt.

Ready in Minutes

Once the ingredients are prepared, assembly takes only a few minutes.
Ingredients

For the Biscoff Base

• 4 Biscoff biscuits
• 7–8ml unsweetened almond milk

For the High-Protein Cheesecake Filling

• 70g low-fat Philadelphia-style cream cheese
• 40g 0% Skyr yogurt
• 20g vanilla protein powder

For the Biscoff Topping

• 10g Biscoff spread
• About 5ml almond milk
• ½ Biscoff biscuit, crumbled

Biscoff Biscuits

These provide the familiar caramelized biscuit flavor and form the base of the cheesecake.

Crush them finely so the small amount of almond milk can bind the crumbs properly.

Low-Fat Cream Cheese

Cream cheese gives the filling its cheesecake flavor and thicker texture.

For this high-protein version, reduced-fat cream cheese keeps the dessert lighter while maintaining creaminess.

Skyr Yogurt

Skyr is naturally thick and high in protein, making it particularly useful in no-bake protein desserts.

Its slight tang also balances the sweetness of the Biscoff.

Vanilla Protein Powder

Use a protein powder you already know tastes good.

Because there are only a few ingredients, an overly chalky protein powder will be noticeable in the final cheesecake.

Almond Milk

Only a very small amount is needed.

It softens the biscuit base and loosens the Biscoff spread enough to create a smooth topping.
How to Make High Protein Biscoff Cheesecake

Step 1 – Crush the Biscuits

Place 4 Biscoff biscuits in a small bowl.

Crush them into fine crumbs using the back of a spoon, a rolling pin, or a food processor.

Add 7–8ml almond milk and stir.

The mixture should become slightly damp and hold together when pressed.

Avoid adding too much milk or the base can become soggy.

Step 2 – Form the Cheesecake Base

Create a small round mold using a dessert ring or a sturdy strip of foil shaped into a circle.

Place it on a plate.

Transfer the Biscoff mixture inside and press it firmly into the bottom to form an even crust.

Use the back of a spoon to compact it.

Step 3 – Make the Protein Cheesecake Filling

In another bowl, combine:

• low-fat cream cheese
• Skyr yogurt
• vanilla protein powder

Mix until completely smooth.

The filling should be thick enough to hold its shape.

If your protein powder absorbs a lot of moisture and makes the filling overly thick, stir in just a few drops of almond milk.

Step 4 – Add the Cheesecake Layer

Spoon the filling over the Biscoff base.

Spread and smooth the top with the back of a spoon.

Gently lift away the foil ring or dessert mold.

For a cleaner shape, you can refrigerate the assembled cheesecake for 15–30 minutes before removing the mold.

Step 5 – Make the Biscoff Topping

Place 10g Biscoff spread in a small bowl.

Add about 5ml almond milk and stir until smooth and easily spreadable.

If needed, warm the Biscoff spread for just a few seconds before mixing.

Step 6 – Finish the Cheesecake

Spread the loosened Biscoff over the top of the cheesecake.

Crumble the remaining ½ Biscoff biscuit over the surface.

Serve immediately, or chill first for a firmer cheesecake texture.
The Secret to a Thick Protein Cheesecake Filling

Not all protein powders behave the same way.

Some absorb a lot of liquid, while others leave the filling softer.

Start with the exact ingredients in the recipe and mix thoroughly before adjusting anything.

If the mixture is too thick, add almond milk only a few drops at a time.

If it is slightly soft, refrigerate it for 20–30 minutes.

Skyr is particularly useful because its naturally thick texture helps the filling remain stable without gelatin.
Expert Tips for the Best Results

Use room-temperature cream cheese so it blends smoothly with the yogurt.

Crush the biscuits very finely to make a stronger crust.

Do not add too much almond milk to either the crust or the topping.

For the neatest presentation, build the cheesecake inside a small dessert ring.

If you prefer a firmer cheesecake, refrigerate it for 30–60 minutes before eating.
Easy Variations

Chocolate Biscoff Protein Cheesecake

Mix 1 teaspoon cocoa powder into the filling.

Banana Biscoff Cheesecake

Add a few thin banana slices between the crust and cheesecake filling.

Extra Biscoff Version

Swirl another teaspoon of Biscoff spread through the filling.

Chocolate Chip Version

Add a small amount of mini dark chocolate chips to the cheesecake layer.

Coffee Biscoff Cheesecake

Mix a small pinch of instant espresso powder into the filling for a coffee-caramel flavor.

Frequently Asked Questions

Can I Make This Without a Dessert Ring?

Yes.

A small ramekin, jar, glass, or bowl works perfectly if presentation is less important.

Can I Use Greek Yogurt Instead of Skyr?

Yes.

Choose a thick 0% or low-fat Greek yogurt for the closest texture.

Can I Use Any Protein Powder?

Vanilla works best with Biscoff, but cheesecake, caramel, or white chocolate protein powder can also work.

Why Is My Filling Too Thick?

Your protein powder may absorb more liquid.

Add a teaspoon or less of almond milk and mix again.

Why Is My Filling Runny?

Your yogurt may be thinner than Skyr.

Refrigerating the cheesecake will help, or use a thicker Greek-style yogurt.

Do I Have to Chill It?

No.

You can eat it immediately, but chilling gives it more of a traditional cheesecake texture.

Make-Ahead and Storage

This cheesecake can be prepared a few hours ahead and stored covered in the refrigerator.

For the best texture, eat it within 1–2 days.

If making it ahead, consider adding the final biscuit crumble just before serving so it stays crisp.

Freezing is not necessary and may slightly change the texture of the yogurt and cream cheese filling.

High Protein Biscoff Cheesecake Recipe Card

Prep Time: 10 minutes
Optional Chill Time: 30–60 minutes
Yield: 1 individual cheesecake

Ingredients

• 4½ Biscoff biscuits, divided
• 12–13ml almond milk, divided
• 70g low-fat cream cheese
• 40g 0% Skyr yogurt
• 20g vanilla protein powder
• 10g Biscoff spread

Instructions

1. Crush 4 Biscoff biscuits into fine crumbs.
2. Mix with 7–8ml almond milk.
3. Press into a small dessert ring to create the base.
4. Mix cream cheese, Skyr, and protein powder until smooth.
5. Spread the cheesecake mixture over the base.
6. Carefully remove the mold.
7. Mix 10g Biscoff spread with about 5ml almond milk.
8. Spread over the cheesecake.
9. Crumble the remaining ½ Biscoff biscuit over the top.
10. Enjoy immediately or chill for a firmer texture.

Notes

• Use thick Skyr or Greek yogurt for the best consistency.
• Add almond milk sparingly.
• Protein powder brands vary significantly in thickness and sweetness.
• Chill before unmolding if you want cleaner edges.
• Add the biscuit topping shortly before serving for maximum crunch.
• The stated macros are approximate and will vary by ingredient brand.