BISCOFF PROTEIN CHEESCAKE
PRE TIME: 30 MINUTES
SET TIME: 2-3 HOURS OR OVERNIGHT IS BEST
INGREDIENTS
- 1 packet (250 grams) Biscoff biscuits (plus extra for decoration, so consider getting 2 packets)
- 1/4 to 1/2 cup melted butter
- 1 jar of smooth Biscoff spread
- 2 packs (250 grams each) of light cream cheese
- 1 cup of vanilla Yopro yogurt
INSTRUCTIONS
1. In a blender, crush the Biscoff biscuits into fine crumbs. Transfer them to a bowl and mix with the melted butter. Start with 1/4 cup of butter, and if the mixture isn't sticking together well, gradually add more until you reach a sticky consistency.
2. Line a cheesecake tin with baking paper and press the biscuit mixture firmly into the base. Place it in the fridge to chill while you prepare the filling.
3. In a large bowl, combine the cream cheese, yogurt, and half of the Biscoff spread. Use an electric mixer to blend until smooth.
4. Pour the cheesecake mixture over the chilled biscuit base and spread it evenly.
5. Melt the remaining Biscoff spread and drizzle it over the top of the cheesecake.
6. Allow the cheesecake to set in the fridge for 2-4 hours, or preferably overnight.
7. When you're ready to serve, crush any leftover Biscoff biscuits and sprinkle them around the edges, then place a few whole biscuits in the center for decoration.
