By Miranda Brady
Biscoff Cheesecakes
3 steps
Prep:10minCook:20min
I used a high protein flavoured yoghurt but if you use plain Greek yoghurt add 1 tsp vanilla extract. To make them gluten free you can replace the biscoff with peanut or almond butter.
Updated at: Thu, 17 Aug 2023 00:00:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories110.3 kcal (6%)
Total Fat7.6 g (11%)
Carbs12.3 g (5%)
Sugars3.9 g (4%)
Protein3.9 g (8%)
Sodium112 mg (6%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Whisk (or beat using a hand mixer) cream cheese in a bowl until smooth. Then add in the yoghurt, sweetener and corn flour, whisk or beat again until smooth.
Step 2
Finally, add the egg and whisk or beat until just combined. Pour mixture into 6 mould non stick / lightly greased muffin tray and bake at 180 degrees Celsius for 20 mins.
Step 3
3. Allow cheesecakes to cool then spread 1 tsp of melted biscoff over each cheesecake. Refrigerate for 3 hours until set. Optional to sprinkle with crushed biscoff biscuit when serving.
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