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High Protein no-bake Biscoff cheesecake cups in individual dessert cups

High-Protein No-Bake Biscoff Cheesecake Cups (18g protein)

These high-protein no-bake Biscoff cheesecake cups are creamy, layered, and easy to make with simple ingredients like Greek yogurt, cream cheese, and Biscoff cookies. Each cup delivers rich cheesecake flavor without baking, making them perfect for meal prep and make-ahead desserts.
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 4 Cups

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.
    Adding biscoff lotus biscuits to blender to make the Biscoff Crust

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
    Adding ingredients to bowl to make cheesecake filling for High Protein Biscoff Cheesecakes

Assemble the Cheesecake Cups:

  • Top the cookie crust in each cup with a layer of the cheesecake filling mixture.
    Top the cookie crust in each cup with a layer of the cheesecake filling mixture for the High Protein Biscoff Cheesecakes
  • Add another layer of cookie crumbs on top of the filling.
    Add layer of crushed lotus biscuits for the High Protein Biscoff Cheesecakes
  • Finish with the remaining cheesecake filling.
    Finish with the remaining cheesecake filling for the High Protein Biscoff Cheesecakes

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.
    drizzle melted biscoff spread over the High Protein Biscoff Cheesecakes

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.