Biscoff Cheesecake
Macros per serve
Carbs: 7.6
Protein: 6.8
Fat: 6.4
Ingredients
5 servings- 150g Light Cream Cheese
- 150g Greek Yoghurt
- 1 Egg
- 1/2 Tablespoon Corn Flour
- 35g Sweetener (Stevia)
- 2 Teaspoons Biscoff Spread
- 2 Biscoff Biscuits
Method
- Preheat oven to 180 degrees and line a cupcake tray with cupcake liners.
- Mix together cream cheese, yoghurt, egg, corn flour and stevia in a bowl. Whisk until there are no lumps.
- Pour batter into cupcake liners, should get 5-6 cheesecakes.
- Bake for 25-30 minutes.
- Once baked cool completely and set in the fridge for 1-2hours.
- Melt Biscoff spread in the microwave and pour over cheesecakes. Crush up biscuits and sprinkle over the top.
- Chill in the fridge for another hour.
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