Mini Biscoff Cheesecake Cups

If you want a healthy, no-bake recipe then you need to make these mini biscoff cheesecake cups. Loaded with crushed lotus cookies and a protein blend of cream cheese, cottage cheese, and creamy Biscoff, you’ll love having these perfectly portioned, protein cheesecakes as a healthy sweet treat at the end of the day.

Protein cheesecake cups are my new favorite way to enjoy a healthy sweet treat at the end of the day. The best part? I like to make my high protein cheesecake recipes with no protein powder and rely instead on the natural protein content of blended cottage cheese.

While you can enjoy a protein cheesecake recipe with the classic cheesecake flavors, this easy blender recipe gives you the perfect base to add other delicious flavors to as well. With a natural love for anything lotus cookie, I decided to blend up these mini biscoff cheesecake cups as a flavored option!

Creamy biscoff is blended together with high protein cottage cheese, some cream cheese, and a few other subtle flavors gives you a delicious and healthy no-bake biscoff cheesecake recipe. Served in mini ramekins over crushed lotus cookies, this healthy dessert is perfectly portioned and totally delicious!

Let’s get to the recipe:

Mini Biscoff Cheesecake Cups

What makes these mini Biscoff cheesecake cups different?

You will find many Biscoff cheesecake recipes on the internet but my secretly healthy mini Biscoff cheesecake cups are different because they are:

• Made with cottage cheese: You may be rolling your eyes at yet ANOTHER cottage cheese recipe idea but trust me, cottage cheese really is the perfect base to add to cheesecake because it has a neutral and slightly creamy flavor that pairs perfectly with cream cheese.

• A no-bake biscoff cheesecake filling: The cottage cheese base acts as the binder in this no-bake biscoff cheesecake recipe and it’s perfectly safe to eat right out of the blender!

• Loaded with 10 grams of protein per cup: Cottage cheese is blended with cream cheese and creamy biscoff for a high protein cheesecake with biscoff flavors. A delicious dessert recipe that also has some protein in it? Sign me up!

• Perfectly portioned: You can serve this blended biscoff cheesecake filling in any way that you want but I recommend portioning it out into the mini biscoff cheesecake cups for a perfectly portioned sweet treat.

• Made in a blender: Simply toss all of your ingredients into a blender, blend, and you end up with a light and fluffy Biscoff cheesecake filling.

• Perfect for a healthy dessert, after school snack, or brunch board: These mini biscoff cheesecake cups are incredibly versatile and delicious in any setting that you serve them in. Keep them to yourself, share them with kids, or serve them at a party for a healthier sweet treat.

Can you make a biscoff cheesecake no bake?

You certainly can! While traditional, baked cheesecake recipes call for ingredients like eggs that need to be cooked for food safety, no bake cheesecake recipes will swap out these ingredients for ingredients that are safe to consume not baked such as cool whip, whipped cream, or gelatin.

This mini biscoff cheesecake recipe gets it structure and moisture from whipped cottage cheese, an ingredient that is high protein and safe to consume in a no bake recipe. Plus, cottage cheese has a neutral flavor that pairs perfectly with traditional cheesecake ingredients.

The cottage cheese is blended with cream cheese, creamy biscoff, and other cheesecake ingredients then served over crushed lotus cookies for a no-bake biscoff cheesecake recipe that is perfect to enjoy at the end of the day!

Tips to make the best blended cottage cheese:

Apart from the delicious Biscoff flavors, the key ingredient in this healthy biscoff cheesecake recipe is the blended cottage cheese base. Here are a few tips that I have to get the perfect, light and fully texture:

1. Buy a cottage cheese with higher moisture: My favorite brand of cottage cheese to blend is the Daisy brand because it has a higher moisture content than other cottage cheese brands and tends to blend the easiest.

2. If you buy a cottage cheese that is difficult to blend, add 1-2 tbsp of milk: If you are struggling to keep your cottage cheese blending then you can add some moisture by adding one tablespoon of milk at a time and continuing to add milk (slowly) as needed.

3. Use a blender that has the blades at the bottom: Some blender blades go all the way up the blender but I find that blenders with blades isolated to the bottom of the blender give you a creamier blended cottage cheese texture. Here is my favorite blender option!

4. Keep your cottage cheese by the blades: Finally, keep your cottage cheese mixture down by the blades by scraping down the cottage cheese down the sides of your blender every so often. This will help your cottage cheese blend more thoroughly.

5. Blend thoroughly: At first the cottage cheese may require some patience to get it blended well but once you are able to get it partially blended, it will blend easier and give you a light and fluffy texture if you blend it all the way. This process can take over a minute so be patient.

Ingredients and Instructions:

Ingredients:

Here are the ingredients you will need to make these protein mini biscoff cheesecake cups:

• Cottage cheese: I used full fat Daisy brand because it blends the easiest but feel free to use any cottage cheese brand that you prefer.

• Cream cheese: To give you the best cheesecake flavor in your Biscoff cheesecake filling. Do not use whipped cream cheese but instead add a piece from the block of cream cheese.

• Creamy Biscoff: The star of the show! I recommend creamy over crunchy Biscoff to give you the lightest and fluffiest texture.

• Vanilla extract: For flavor depth.

• Lemon: A touch of an acid to balance out the sweetness.

• Maple syrup (optional): Add a touch of maple syrup if you want a slightly sweeter biscoff cheesecake filling.

• Biscoff Cookies: These are going to serve as the crunchy base of your Biscoff cheesecake filling.

Mini Biscoff Cheesecake Cups Step-by-Step Instructions:

Step 1

Add your cottage cheese, cream cheese, biscoff, lemon juice, and vanilla extract to a blender, blender cup, or food processor. If you prefer a sweeter no-bake biscoff cheesecake cup, then you can also add your maple syrup.

Step 2

Blend your ingredients until your biscoff cheesecake filling has a smooth and creamy consistency. If you want to adjust the flavor of your filling by sweetening it or adding in extra creamy biscoff, you would do so now and continue to blend.

LTN Tip: Some cottage cheese brands blend easier than other, depending on the amount of moisture in the cottage cheese. The Daisy Brand is my favorite cottage cheese brand to blend with but if you choose another brand with less moisture, you can add 1-2 tbsp of milk to the blender to help it blend.

Step 3

Place your lotus cookies in a ziplock bag and use a firm object or rolling pin to crush your lotus cookies. Grab 3 mini glass jars or ramekins and fill the bottom of each jar with crushed lotus cookies.

Step 4

Fill each ramekin to the top with your healthy Biscoff cheesecake mixture.

Step 5

Top your no-bake mini Biscoff cheesecake cups with crushed lotus cookies and melted creamy Biscoff to taste. Place your mini Biscoff cheesecakes in the refrigerator for a minimum of 30 minutes to allow to Biscoff cheesecake to firm up. Serve chilled and enjoy!

Swaps, substitutions, and serving suggestions:

One of my favorite things about making these Biscoff cheesecake cups is that they can be made differently and served in a variety of settings. Here are a few suggestions:

• Use greek yogurt instead: While I recommend cottage cheese, you can easily substitute the cottage cheese for full fat greek yogurt instead. Note that the naturally tangy flavor of greek yogurt will give you a slightly different flavor profile in your biscoff cheesecake.

• Change how you serve them: I portioned this no-bake biscoff cheesecake recipe out into mini ramekins but you could also serve them in other ways like biscoff cheesecake shooter cups for a brunch.

• Change your toppings: Add extra biscoff or top it off with a solid chocolate shell for some extra fun.

And more! Make this recipe your own and tag me on instagram with any fun ideas you come up with!

Recipe FAQ:

1. Can I bake this recipe?

   1. I don’t recommend it and it’s not necessary. With a cottage cheese base that is safe to eat right out of the blender, this recipe is written to be a no-bake Biscoff cheesecake recipe.

2. Can I serve this Biscoff cheesecake in wedges?

   1. The cottage cheese base increases the moisture of the Biscoff cheesecake filling so this recipe is best enjoyed with a spoon!

3. How many grams of protein are in this Biscoff cheesecake filling?

   1. This recipe makes 3 individual Biscoff cheesecake cups and each cup has almost 10 grams of protein in it. Different cottage cheese brands will increase or decrease the protein content.

Other healthy dessert recipes you will love:

Looking for other healthy dessert ideas? I have a few on my blog that I think you will love:

Healthy Cheesecake Cups

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Peanut Butter Chocolate Chip Cottage Cheese Cookie Dough

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Caramel Apple Stuffed Dates

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Yield: 3

Author: Lauren Twigge

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Mini Biscoff Cheesecake Cups

If you want a healthy, no-bake recipe then you need to make these mini biscoff cheesecake cups. Loaded with crushed lotus cookies and a protein blend of cream cheese, cottage cheese, and creamy Biscoff, you’ll love having these perfectly portioned, protein cheesecakes as a healthy sweet treat at the end of the day.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 cup cottage cheese
• 2 tbsp cream cheese
• 3 tbsp biscoff
• 1/2 tbsp fresh lemon juice
• 1/2 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• 6 biscoff cookies, crushed

Instructions

1. Add your cottage cheese, cream cheese, creamy biscoff, lemon juice, and vanilla extract to a blender, blender cup, or food processor. If you want a sweeter cheesecake cup, you may also add the maple syrup to the cup.
2. Blend your ingredients until your biscoff cheesecake mix is light and fluffy. If you are having trouble getting your ingredients to blend, you may add 1 to 2 tbsp of milk.
3. Place your lotus cookies into a ziplock bag and crush.
4. Fill the bottom of 3 small ramekins or glass jars with your crushed lotus cookies then fill each jar with your biscoff cheesecake blend. Top each mini biscoff cheesecake cup with melted creamy biscoff and crushed lotus cookies.
5. Place your biscoff cheesecake cups in the refrigerator for a minimum of 30 minutes. Serve chilled and enjoy!

Nutrition Facts

Calories

215

Fat

13 g

Carbs

14 g

Sugar

10 g

Protein

9 g

Fiber

0 g

All nutrition information has been approximated and may vary depending on personal portion size, ingredient swaps, brand of product used, and other factors.

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Hey! I’m Lauren

I’m a Registered Dietitian and busy toddler mom committed to bringing you delicious, nutritious, and easy-to-make recipes!