Biscoff Cottage Cheese Cheesecake (No Protein Powder)

ByTrish Peters Published: Modified:
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This Biscoff Cottage Cheese Cheesecake is creamy, sliceable and made without protein powder or heavy cream. Greek yogurt and blended cottage cheese add 11–13g of protein per slice, while gelatin helps the no-bake filling set firm enough to slice.

Slice of High Protein No Bake Biscoff Cheesecake on white plate with spread dripping down and rest of cheesecake in background on cake stand
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QUICK LOOK: BISCOFF COTTAGE CHEESE CHEESECAKE


⏱️ Prep Time: 25 minutes
❄️ Chill Time: 4 hours minimum (overnight is better)
⏳ Total Time: ~4 hours 25 minutes

🍽️ Servings: 8 to 10 slices
🔢 Calories: ~400 per slice (based on 10)
💡 Difficulty: Easy — no bake, no oven

🥣 Key Ingredients: Biscoff cookies, Biscoff spread, cream cheese, Greek yogurt, cottage cheese, gelatin
🌿 Dietary Info: High-protein, no bake, naturally sweetened with maple syrup

✨ What Makes This Different: Blended cottage cheese + Greek yogurt + gelatin = a firm, sliceable, protein-packed cheesecake — no heavy cream or protein powder needed.

I created this full-size Biscoff Cottage Cheese Cheesecake after so many of you loved my individual Biscoff protein cheesecake cups but asked for a version without protein powder that you could slice and serve for dessert.

This version uses blended cottage cheese and Greek yogurt for the protein, with a little gelatin to help it set firm enough for clean slices. It’s made in a springform pan instead of individual cups, making it a better option when you want one cheesecake to bring to a dinner or serve to a group.

If you’re looking for a single-serve version for meal prep, try my Biscoff Protein Cheesecake Cups instead. Those use protein powder and collagen instead of cottage cheese and only need about an hour to chill.

And if you’re looking for more easy and healthy Lotus Biscoff desserts, try my Biscoff Protein Cottage Cheese Ice Cream, Biscoff Carrot Cake Energy Balls, or Easy 5-Ingredient Biscoff Chocolate Quinoa Clusters next.

Why You’ll Love This Biscoff Cottage Cheese Cheesecake

  • No oven. This cheesecake sets in the fridge — no water bath, no baking, no stress.
  • High protein without protein powder. Greek yogurt and blended cottage cheese, work together for 11 to 13g of protein per slice — without making it taste like a protein bar.
  • Firm and sliceable. The gelatin step is the key. It gives you clean slices every time, which is what most no bake cheesecake recipes are missing.
  • Make-ahead friendly. It needs at least 4 hours to set, and overnight is even better. It keeps in the fridge for 4 to 5 days.

Key Ingredients Notes & Substitutions

Here’s a look at the main ingredients and easy substitutions for my high protein Biscoff cheesecake recipe made with cottage cheese and Greek yogurt. * For exact measurements and instructions, scroll down to the recipe card.

ingredients for High Protein No Bake Biscoff Cheesecake without protein powder
  • Crushed Lotus Biscoff Cookies
    These form the base of the crust and give the classic caramelized flavor. Crush them into fine crumbs so the crust holds together well. You can swap with graham crackers or digestive biscuits, but the flavor will be different.
  • Coconut Oil
    Helps bind the crust. Melted butter works as a 1:1 substitute if you prefer a more traditional flavor.
  • Maple Syrup
    Adds a touch of sweetness and helps the crust hold. My homemade date paste, date caramel sauce or honey work well as substitutes.
  • Cream Cheese
    Use full-fat block cream cheese for the best texture. Make sure it’s fully softened to avoid lumps. Do not use spreadable cream cheese. Use a dairy-free version if needed
  • Greek Yogurt
    Adds creaminess and boosts the protein. Full-fat gives the best result, but you can use a dairy-free version if needed (just note the filling may be slightly softer).
  • Biscoff Spread
    The creamy version blends smoothly into the filling. Crunchy works too, but will add small bits of texture.
  • Blended Cottage Cheese
    This is the protein boost. Blend it until completely smooth before adding—it should look like thick cream. You won’t taste it, but it adds both protein and a creamy texture.
    If you love cottage-cheese based protein desserts, try my High Protein Edible Cottage Cheese Cookie Dough next.
  • Lemon Juice, optional
    Helps balance the sweetness and brightens the overall flavor.
  • Gelatin + Milk
    This is what helps the cheesecake set firmly enough to slice. Can sub agar agar but use about half the amount.
  • Biscoff Topping + Crushed Biscoff Cookies
    Adds a smooth, glossy finish and a bit of crunch on top.

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Recommended Supplies/Tools

How to Make Biscoff Cottage Cheese Cheesecake

Time needed: 4 hours and 25 minutes

  1. Make the Crust

    Step 1: Make the Crust
    Crush 200g of Biscoff cookies into fine crumbs using a food processor or a zip-lock bag and rolling pin. Add the melted coconut oil and maple syrup and mix until it looks like wet sand — it should clump together when you press it between your fingers.
    Press the mixture firmly and evenly into the base of a lined 8-inch springform pan lined on the bottom with parchment paper. Use the flat bottom of a measuring cup or clean hands to push it down evenly. Refrigerate while you make the filling. Lotus Biscoff Cookie Crust for High Protein No Bake Biscoff Cheesecake

  2. Bloom the Gelatin (Important — Don’t Skip This)

    Blooming gelatin properly is what gives this cheesecake a firm, sliceable texture. Here’s how to do it:
    – Pour 2 to 3 tablespoons of warm (not boiling) milk into a small bowl.
    – Sprinkle 2 teaspoons of powdered gelatin over the surface of the milk. Do not stir yet.
    – Let it sit for 5 minutes. The gelatin will absorb the liquid and look spongy and thick.
    – Microwave for 10 to 15 seconds, just until the gelatin is fully dissolved and liquid. Stir to confirm there are no granules left.
    – Let it cool for 2 to 3 minutes so it’s warm but not hot before adding it to the filling. Do not let it sit too long or it will set before you add it to the filling.
    Note: If you add hot gelatin directly to the filling it can create streaks or cause the mixture to seize. Let it cool slightly first, then stream it in slowly while the mixer is running.
    Gelatin blooming in milk for High Protein No Bake Biscoff Cheesecake

  3. Blend the Cottage Cheese and Cream Cheese

    Blend your cottage cheese until completely smooth. It should look like sour cream with no lumps. Set aside. In the bowl of a stand mixer or a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth with no lumps at all. This is the most important step. If there are lumps in the cream cheese now, they’ll be in the cheesecake. Softened cream cheese whipped for High Protein No Bake Biscoff Cheesecake

  4. Make the Biscoff Cheesecake Filling

    Add the Greek yogurt, Biscoff spread, blended cottage cheese, maple syrup, vanilla, and lemon juice. Beat until fully combined, smooth, and thick. With the mixer running on low, slowly drizzle in the cooled (but still liquid) bloomed gelatin. Increase to medium and beat for another 30 seconds until fully incorporated. Taste the filling and adjust sweetness if needed. Filling mixed together for High Protein No Bake Biscoff Cheesecake

  5. Assemble

    Pour the filling over the chilled crust and smooth the top with a spatula or offset spatula. Cover with plastic wrap or a lid and refrigerate for a minimum of 4 hours. Overnight is better — the cheesecake will be firmer and slices will be cleaner. Filling added to cookie crust for High Protein No Bake Biscoff Cheesecake

  6. Add the Topping

    When you’re ready to serve, melt 1 cup of Biscoff spread in the microwave in 20-second intervals, stirring between each, until pourable. Drizzle or spread over the top of the chilled cheesecake and scatter roughly crushed Biscoff cookies over top. Slice and serve.High Protein No Bake Biscoff Cheesecake topped with melted Biscoff spread and crushed cookie crumbs

Biscoff Cottage Cheese Cheesecake Storage & Freezer Tips

  • Fridge: Store covered in the fridge for up to 4 to 5 days. The crust softens slightly after day 2, which some people prefer.
  • Freezer: This cheesecake freezes well. Freeze it whole or in individual slices. Wrap tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving. Add the Biscoff drizzle fresh after thawing for the best presentation.
  • Make ahead: This is a great make-ahead dessert. Make it 1 to 2 days in advance and keep it covered in the fridge. Add the topping right before serving.
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Slice of High Protein No Bake Biscoff Cheesecake on white plate with spread dripping down and rest of cheesecake in background on cake stand

Biscoff Cottage Cheese Cheesecake (No Protein Powder)

This Biscoff Cottage Cheese Cheesecake is creamy, easy to make and completely no-bake. Made with blended cottage cheese, Greek yogurt and cream cheese, it has 11–13g of protein per slice with no protein powder. A little gelatin helps it set firm enough for clean slices, making it an easy make-ahead dessert for sharing.
Prep Time 25 minutes
Cook Time 0 minutes
Chilling time 4 hours
Total Time 4 hours 25 minutes
Serving Size 10 Slices
Calories: 400kcal

Equipment

  • 1 8 or 9-inch springform pan
  • 1 Stand or Hand Mixer
  • 1 food processor or blender
  • 1 Parchment Paper
  • 1 Mixing bowls
  • 1 Measuring cups and spoons
  • 1 Offset Spatula

Ingredients

For the Crust:

  • 200 g Lotus Biscoff cookies ~24 cookies, crushed to fine crumbs
  • 3 tbsp coconut oil melted
  • 1 tbsp maple syrup

For the Filling:

  • 250 g full fat cream cheese softened to room temperature
  • 1 cup plain full fat Greek yogurt
  • 1 cup Biscoff spread creamy
  • 1 cup cottage cheese blended completely smooth
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Juice of half a lemon optional but recommended
  • 2 tsp powdered gelatin
  • 2 to 3 tbsp warm milk to bloom the gelatin

For the Topping:

  • 1 cup Biscoff spread melted
  • 4 to 5 Biscoff cookies roughly crushed

Instructions

Step 1: Make the Crust

  • Crush 200g of Biscoff cookies into fine crumbs using a food processor or a zip-lock bag and rolling pin. Add the melted coconut oil and maple syrup and mix until it looks like wet sand (it should clump together when you press it between your fingers). Press the mixture firmly and evenly into the base of a parchment-lined 8-inch springform pan. Use the flat bottom of a measuring cup or clean hands to push it down evenly. Refrigerate while you make the filling.
    200 g Lotus Biscoff cookies, 3 tbsp coconut oil, 1 tbsp maple syrup
    Lotus Biscoff Cookie Crust for High Protein No Bake Biscoff Cheesecake

Step 2: Bloom the Gelatin (Important — Don’t Skip This)

  • Blooming gelatin properly is what gives this cheesecake a firm, sliceable texture. Here's how to do it:
    Pour 2 to 3 tablespoons of warm (not boiling) milk into a small bowl.
    Sprinkle 2 teaspoons of powdered gelatin over the surface of the milk. Do not stir yet. Let it sit for 5 minutes. The gelatin will absorb the liquid and look spongy and thick.
    Microwave for 10 to 15 seconds, just until the gelatin is fully dissolved and liquid. Stir to confirm there are no granules left.
    Let it cool for 2 to 3 minutes so it's warm but not hot before adding it to the filling.
    Note: If you add hot gelatin directly to the filling it can create streaks or cause the mixture to seize. Let it cool slightly first, then stream it in slowly while the mixer is running.
    2 tsp powdered gelatin, 2 to 3 tbsp warm milk
    Gelatin blooming in milk for High Protein No Bake Biscoff Cheesecake

Step 3: Make the Filling

  • Blend your cottage cheese until completely smooth — it should look like sour cream with no lumps. Set aside.
    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth with no lumps at all. This is the most important step. If there are lumps in the cream cheese now, they'll be in the cheesecake.
    250 g full fat cream cheese, 1 cup cottage cheese
    Softened cream cheese whipped for High Protein No Bake Biscoff Cheesecake
  • Add the Greek yogurt, Biscoff spread, blended cottage cheese, maple syrup, vanilla, and lemon juice. Beat until fully combined, smooth, and thick. With the mixer running on low, slowly drizzle in the cooled (but still liquid) bloomed gelatin. Increase to medium and beat for another 30 seconds until fully incorporated. Taste the filling and adjust sweetness if needed.
    1 cup plain full fat Greek yogurt, 1 cup Biscoff spread, 3 tbsp maple syrup, 1 tsp vanilla extract, Juice of half a lemon
    Filling mixed together for High Protein No Bake Biscoff Cheesecake

Step 4: Assemble

  • Pour the filling over the chilled crust and smooth the top with a spatula or offset spatula. Cover with plastic wrap or a lid and refrigerate for a minimum of 4 hours. Overnight is better — the cheesecake will be firmer and slices will be cleaner.
    Filling added to cookie crust for High Protein No Bake Biscoff Cheesecake

Step 5: Add the Topping

  • When you’re ready to serve, melt 1 cup of Biscoff spread in the microwave in 20-second intervals, stirring between each, until pourable. Drizzle or spread over the top of the chilled cheesecake and scatter roughly crushed Biscoff cookies over top. Slice and serve.
    1 cup Biscoff spread, 4 to 5 Biscoff cookies
    High Protein No Bake Biscoff Cheesecake topped with melted Biscoff spread and crushed cookie crumbs

Video

Notes

Room temperature cream cheese is key. If it’s too cold, it won’t mix smoothly—leave it out for 30 to 45 minutes before starting.
Blend the cottage cheese until completely smooth. If you can still see texture, keep blending. Any lumps here will carry through to the filling.
The lemon juice is optional but recommended! It’s just half a lemon, but it brightens the whole filling and balances the richness. Without it, the flavor can fall a bit flat.

Approximate Macros Per Slice

(Based on 10 slices)
Calories: ~400 | Protein: ~11–13g | Carbs: ~35–40g | Fat: ~26–30g
 

Macros (Per slice – Approximate, based on 10 slices)

  • Calories: ~400
  • Protein: ~11–13g
  • Carbs: ~35–40g
  • Fat: ~26–30g

NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.

Trish’s Tips for a Firm, Sliceable Cottage Cheese Cheesecake

If you want your cheesecake to turn out perfect every time, follow my pro tips I used in my professional baking business:

  • Room temperature cream cheese is non-negotiable: Cold cream cheese will not beat smooth. Leave it out for at least 30 to 45 minutes before you start.
  • Blend the cottage cheese until it’s truly smooth: If you can see any texture, keep blending. A lumpy cottage cheese = a lumpy filling.
  • Don’t skip the lemon juice: It’s just half a lemon, but it makes the whole filling taste brighter and more balanced. Without it, the cream cheese can taste flat.
  • The gelatin is your best friend: The bloomed gelatin is what makes this cheesecake actually sliceable. Don’t skip it and don’t rush it.
  • If the filling feels too loose after mixing: Add an extra tablespoon of protein powder and refrigerate longer. It will firm up.
  • If the filling feels too thick: Add a small splash of oat milk and mix again until smooth.
  • For cleanest slices: Dip your knife in hot water and wipe it clean between each cut. And make sure the cheesecake is fully chilled — overnight is best.
  • Add the Biscoff drizzle right before serving, not hours ahead: This keeps it glossy and fresh.
removing a slice from High Protein No Bake Biscoff Cheesecake

Frequently Asked Questions

Does this actually taste like a Biscoff cheesecake or does it taste healthy?

It tastes like a Biscoff cheesecake. The Greek yogurt and cottage cheese are completely undetectable once everything is blended and chilled. The dominant flavors are cream cheese and Biscoff. It’s rich, sweet, and creamy.

Can I make this without gelatin?

You can, but the cheesecake will be softer and harder to slice cleanly. If you skip the gelatin, plan to serve it in small squares directly from a pan rather than slicing into wedges. Chill it overnight minimum. The gelatin is what gives this a proper, firm texture.

Can I use agar agar instead of gelatin to make it vegetarian?

Yes, but note that agar sets firmer and differently than gelatin. Use about half the amount (1 tsp agar powder) dissolved in warm milk. The texture may be slightly different but it will set.

Why does my no bake cheesecake not set firmly?

This is the most common issue with no bake cheesecakes, and it’s exactly why this recipe uses gelatin. If you skipped the gelatin, that’s likely the issue. Other causes include: cream cheese that wasn’t softened properly, cottage cheese that wasn’t blended smooth, or not enough chill time. Give it a full overnight in the fridge before slicing.

Can I put a no bake cheesecake in the freezer to make it set faster?

Technically, you can put a no-bake cheesecake in the freezer for 30 to 45 minutes to speed things up, but I wouldn’t recommend it. If you leave it in the freezer too long, the edges will freeze solid while the center stays soft. Plus, because this recipe uses gelatin to get those clean, sturdy slices, it really needs a slow chill in the fridge to set properly. I recommend letting it set in the fridge for the full 4 hours for the best texture.

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6 Comments

  1. 5 stars
    This looks so good! I loooovve biscoff and i love that its high protein! Gonna give this a try soon.

    Reply