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Biscoff Cheesecake

Indulge in an irresistible cheesecake, without added guilt.
Macros per serve
Carbs: 7.6
Protein: 6.8
Fat: 6.4


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 


  1. Preheat oven to 180 degrees and line a cupcake tray with cupcake liners.
  2. Mix together cream cheese, yoghurt, egg, corn flour and stevia in a bowl. Whisk until there are no lumps.
  3. Pour batter into cupcake liners, should get 5-6 cheesecakes.
  4. Bake for 25-30 minutes.
  5. Once baked cool completely and set in the fridge for 1-2hours.
  6. Melt Biscoff spread in the microwave and pour over cheesecakes. Crush up biscuits and sprinkle over the top.
  7. Chill in the fridge for another hour.

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