Low Fat Biscoff Cheesecake

Indulge in the creamy decadence of this Low Fat Biscoff Cheesecake—a lighter take on the classic dessert that’s big on flavor but easy on calories. Crafted with a buttery Biscoff cookie crust and a luscious filling of low-fat cream cheese, Greek yogurt, and a touch of Biscoff spread, this healthier cheesecake is irresistibly smooth and packed with those signature caramelized cookie notes. Perfectly portioned for eight servings, it’s the ideal guilt-free treat for family gatherings or special occasions. With a preparation time of just 20 minutes and a slow, gentle bake to perfection, this recipe ensures minimal effort for maximum satisfaction. Serve it chilled for a creamy, melt-in-your-mouth experience that everyone will love.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 g Biscoff cookies
• 300 g Low-fat Greek yogurt
• 200 g Low-fat cream cheese
• 2 tablespoons Biscoff spread
• 75 g Granulated sugar
• 1 teaspoon Vanilla extract
• 2 Eggs
• 50 g Unsalted butter
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Line the bottom of a 23cm (9-inch) springform pan with parchment paper.

Step 3

In a food processor, crush the Biscoff cookies into fine crumbs.

Step 4

Melt the unsalted butter in a small saucepan over low heat or in the microwave.

Step 5

Mix the melted butter with the cookie crumbs until well combined, then press the mixture into the bottom of the prepared pan to form a crust. Refrigerate while preparing the filling.

Step 6

In a large bowl, beat the low-fat cream cheese until smooth.

Step 7

Add the low-fat Greek yogurt and sugar, and beat until well combined.

Step 8

Mix in the eggs one at a time, ensuring that each is fully incorporated before adding the next.

Step 9

Stir in the vanilla extract and a pinch of salt.

Step 10

Gently fold in the Biscoff spread until evenly distributed.

Step 11

Pour the cheesecake filling over the prepared crust in the springform pan.

Step 12

Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the center is set but slightly wobbly.

Step 13

Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool slowly.

Step 14

Remove the cheesecake from the oven and allow it to cool completely at room temperature before chilling it in the refrigerator for at least 4 hours or overnight.

Step 15

Once fully chilled, remove the cheesecake from the springform pan, slice, and serve.

Nutrition Facts

Serving size	(909.6g)

Amount per serving	% Daily Value*
Calories	2527.0

Total Fat 137.8g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 590.1mg	0%
Sodium 1865.3mg	0%
Total Carbohydrate 253.4g	0%
Dietary Fiber 5g	0%
Total Sugars 177.6g
Protein 61.7g	0%

Vitamin D 190IU	0%
Calcium 637.0mg	0%
Iron 6.7mg	0%
Potassium 1061.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 9.9%

Carbs: 40.5%