High-Protein, No-Bake Biscoff Cheesecake Cups (18g Protein)
These High-Protein, No-Bake Biscoff Cheesecake Cups are creamy, packed with Biscoff flavor, and have 18g of protein each. Think the viral Japanese Biscoff cheesecake but higher protein, way more filling, and without all the extra calories. No oven, no fuss, just throw them together and keep them in the fridge all week.
QUICK LOOK: HIGH-PROTEIN, NO-BAKE BISCOFF CHEESECAKE CUPS RECIPE
⏱️Prep Time: 20 minutes
❄️ Chill Time: 1 hour
🕒 Total Time: 1 hour 20 minutes
🍽️ Servings: 4 Cheesecake cups
🔢 Calories: ~418 kcal per cup (estimated)
💡 Difficulty: Easy, no-bake recipe
🥣 Key Ingredients: Cream cheese, Greek yogurt, Biscoff spread, Biscoff cookies, coconut oil, collagen, protein powder, vanilla
🌿 Dietary Info: No-bake, High-protein with protein, hormone-friendly options
✨What makes these different from every other protein cheesecake you’ve seen? Most recipes just throw in some Greek yogurt and call it high-protein. These use both collagen powder and protein powder, which bumps the protein up to 18g per cup while also giving you the joint and skin benefits most dessert recipes completely ignore. Plus it uses real cream cheese because that’s what actually makes it taste like cheesecake and not a yogurt cup.
These High-Protein No-Bake Biscoff Cheesecake Cups have all the creamy, sweet flavor of classic Biscoff cheesecake but they’re lighter and packed with protein from the Greek yogurt, collagen and protein powder. Each cheesecake cup has about 18 grams of protein, depending on the powder and collagen you use.
They’re perfect for meal-prepping ahead to have healthy snacks in the fridge all week. And if you’re looking for something a little more shareable, you can try my full-size high protein no-bake Biscoff cheesecake—same flavor, but made to slice and serve.
If you’re looking for more healthy no-bake, high protein desserts to meal-prep, you gotta try my Dubai Chocolate Pistachio Protein Energy Balls and my Homemade High-Protein “Kind-Style” Energy Bars next.
And if you love Greek yogurt, try my No-Bake Pumpkin Banana Yogurt Protein Bark and Protein Cream Cheese Yogurt Frosting – it’s the perfect protein frosting to use on all of your favorite desserts! I use it on my Protein Sugar Cookie Bars and it’s so delish!
Key Ingredients Notes & Substitutions
- Lotus Biscoff Cookies: These cookies add a sweet and caramelized flavor to the crust. You can purchase Biscoff cookies on Amazon or at your local grocery store in the cookie aisle.
- Coconut Oil: Helps bind the cookie crumbs together to form the crust.
- Plain Greek Yogurt: Adds tanginess and boosts the protein content of the cheesecake filling.
- Cream Cheese: Provides richness and creaminess to the filling.
- Biscoff Spread: Infuses a cookie butter flavor throughout the cheesecake. I like to use the creamy one for this dessert, not the crunchy, but either will work.
- Collagen and Unflavored or vanilla Protein Powder: Boosts the protein content of the dessert, making it more satisfying. My favorite clean protein brand is Good Protein and Truvani because they are 100% natural plant-based protein powders. For the Collagen, I like the Organika brand. You can usually find it at your local Costco for a great deal.
- Vanilla Extract: Enhances the overall flavor profile with a hint of vanilla.
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Recommended Supplies/Tools
- Mixing bowls
- Electric mixer or hand whisk
- Small Glass Jars to store them in the fridge.
- Spatula for mixing
How to Make High-Protein No-Bake Biscoff Cheesecake Cups:
- Prepare the Lotus Cookie Crust:
- Crush 12 Biscoff cookies until fine using a blender or a bag with a mallet.
- Mix in 1 tablespoon of melted coconut oil until fully incorporated.
- Line the bottom of four cheesecake cups or dishes with the cookie crumbs.
- Make the Cheesecake Filling:
- In a bowl, combine 1/2 cup softened cream cheese, 3/4 Greek yogurt, 2 scoops of collagen powder, 1 scoop of unflavored protein powder, three tablespoons of Biscoff spread, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.
- Assemble the Mini Cheesecake Cups:
- Top the cookie crust in each cup with a layer of the cheesecake filling mixture.
- Add another layer of cookie crumbs on top of the filling.
- Finish with the remaining cheesecake filling.
- Final Touches:
- Melt the remaining tablespoon of Biscoff spread and drizzle it over the cheesecake cups.
- Sprinkle any remaining cookie crumbs on top for added texture.
Why Collagen + Protein Powder is Better Than Just One
Most high-protein dessert recipes use one or the other, but combining them is actually better. Protein powder bumps up the total protein per serving, while collagen supports your joints and skin in a way regular protein powder doesn’t. Together they hit around 18g per cup without making the texture chalky or the flavor weird, which is the biggest complaint with single-protein recipes.
Trish’s Tips for the Best High Protein Biscoff Cheesecake Cups:
If you want your Biscoff Cheesecake Cups to turn out perfect every time, follow my pro tips I used in my professional baking business for the best results:
- Use full-fat cream cheese and Greek yogurt for the creamiest texture.
- Adjust the sweetness to your preference by adding more or less Biscoff spread.
- Chill the cheesecake cups for at least 1 hour to set properly before serving or let them set overnight.
Macros (Per Cup)
- Calories: ~418
- Protein: ~18g
- Carbs: ~32g
- Fat: ~25g
NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.
Frequently Asked Questions:
Yes, feel free to use vanilla or caramel-flavored protein powder for this recipe.
These cheesecake cups will keep well in the refrigerator for up to 4-5 days when stored with the tops on or in an airtight container.
Yes, simply use gluten-free graham cracker crumbs or gluten-free Schär Spekulatius biscuits for the crust.
The viral Japanese Biscoff cheesecake is made by adding Biscoff cookies directly into a full tub of yogurt. It’s super simple but a single serving can pack a lot of calories and very little protein. These cups give you the same creamy Biscoff flavor but with 18g of protein per serving, a fraction of the calories, and a proper layered crust so it actually feels like a real dessert — not just a tub of yogurt with cookies in it.
Yes, if you don’t have protein powder on hand you can leave it out and just use the collagen, or swap it for an extra tablespoon of Greek yogurt. The texture will be slightly softer and the protein will drop to around 10-12g per cup, but they’ll still taste great.
More High Protein Snack Recipes You’ll Love
- Fudgy Protein Brownie Mug Cake
- High Protein, No-Bake Edible Cottage Cheese Cookie Dough
- High Protein Greek Yogurt Chocolate Chip Muffins
- Chickpea Flour Blondies with Chocolate Chips (High Protein,1 Bowl)
- Chewy Chocolate Chip Protein Cookies
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
High-Protein No-Bake Biscoff Cheesecake Cups (18g protein)
Ingredients
- 12 Biscoff cookies. See notes for where to purchase.
- 1 tbsp coconut oil melted
- ¾ cup Plain Greek Yogurt
- ½ cup cream cheese softened to room temperature
- 4 tbsp biscoff spread. I like to use the creamy one for this dessert, not the crunchy. divided into 3 tbsps for the mixture and 1 tbsp for topping
- 2 tbsp collagen powder.
- 1 scoop unflavoured or vanilla protein powder. See notes for recommendations.
- 1 tsp vanilla extract
Instructions
Prepare the Crust:
- Crush 12 Biscoff cookies until fine using a blender or a bag with a mallet. Mix in 1 tablespoon of melted coconut oil until fully incorporated. Then Line the bottom of four cheesecake cups, mini mason jars or dishes with the cookie crumbs.12 Biscoff cookies. See notes for where to purchase.
Make the Cheesecake Filling:
- In a bowl, combine the softened cream cheese, Greek yogurt, collagen, unflavored protein powder, three tablespoons of Biscoff spread, and vanilla extract. Mix until smooth and creamy.¾ cup Plain Greek Yogurt, ½ cup cream cheese, 4 tbsp biscoff spread. I like to use the creamy one for this dessert, not the crunchy., 2 tbsp collagen powder., 1 scoop unflavoured or vanilla protein powder. See notes for recommendations., 1 tsp vanilla extract
Assemble the Cheesecake Cups:
- Top the cookie crust in each cup with a layer of the cheesecake filling mixture.
- Add another layer of cookie crumbs on top of the filling.
- Finish with the remaining cheesecake filling.
Drizzle Melted Biscoff:
- Melt the remaining tablespoon of Biscoff spread and drizzle it over the cheesecake cups. Sprinkle any remaining cookie crumbs on top for added texture. Chill the cheesecake cups for at least 1 hour to set properly before serving, or let set overnight.4 tbsp biscoff spread. I like to use the creamy one for this dessert, not the crunchy.
Video
Notes
- Use full-fat cream cheese and Greek yogurt for the creamiest texture.
- Adjust the sweetness to your preference by adding more or less Biscoff spread.
- Make it gluten-free by using gluten-free graham cracker crumbs or gluten-free Schär Spekulatius biscuits for the crust.
- You can purchase Biscoff cookies on Amazon or at your local grocery store in the cookie aisle.
- My favorite clean protein brand is Good Protein and Truvani because they are 100% natural plant-based protein powders.
- For the Collagen, I like the Organika brand.
Macros Per Cheesecake Cup:
- Calories: ~418 | Protein: ~18g | Carbs: ~32g | Fat: ~25g
- Note: Macros are estimated and will vary based on ingredients and brands used.