High Protein No Bake Biscoff Cheesecake
A full-sized high protein no-bake Biscoff cheesecake made with Greek yogurt, blended cottage cheese, and cream cheese. A simple gelatin step helps it set firm enough to slice cleanly. No oven or water bath needed, just a creamy, crowd-worthy cheesecake with 11 to 13g of protein per slice.
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
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
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
- 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
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.
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
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.