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4.67
from
3
votes
Small-batch Biscoff Cheesecake
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Course:
Breakfast, Dessert, Snack
Keyword:
biscoff, cheesecake, cookie butter, easy recipes, low sugar, small-batch
Servings:
8
slices
Calories:
183
kcal
Equipment
6 inch cake pan, springform works great
(or muffin pan but reduce baking time to 20 minutes or so)
Hand mixer (or blender)
Ingredients
Crust
1
cup
biscoff cookie crumbs
(100 g) gf cookie crumbs if desired
1-2
tbsp
any milk
enough to make the crumbs stick together
Cheesecake
4
oz
cream cheese, at room temp
(112 g) dairy-free might work
1/4
cup
biscoff spread, or other nut/seed/cookie butter
(64 g)
1/4
cup
any yogurt, at room temp
(60 g) I used 2% greek yogurt, df if desired
1/4
cup
sugar
(48 g)
1
egg, at room temp
pinch of
salt
Instructions
Preheat oven to 300F and line your pan with parchment and spray the sides with oil.
Combine enough milk with cookie crumbs to make them stick together, press on the bottom of the pan.
In a medium bowl using a hand mixer, mix together cheese, biscoff spread, yogurt and sugar until very smooth, about 3 minutes.
Mix in the egg until combined.
Pour the mixture on the crust and bake for 40-50 minutes until there's only a slight wobble in the center of the cake.
Let your cake cool fully, cover and then refrigerate at least a few hours to set, ideally overnight.
Slice and enjoy!
Nutrition
Serving:
1
slice
|
Calories:
183
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
38
mg
|
Sodium:
140
mg
|
Potassium:
58
mg
|
Fiber:
0.4
g
|
Sugar:
12
g
|
Vitamin A:
222
IU
|
Calcium:
36
mg
|
Iron:
1
mg