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Creamy Biscoff Cottage Cheesecake Cups

Creamy Biscoff Cottage Cheesecake Cups for Effortless Indulgence

Discover the Creamy Biscoff Cottage Cheesecake Cups, a simple no-bake dessert that's high in protein and indulgently delicious.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10 cookies Biscoff Cookies Crushed to create a deliciously crunchy base.
  • 3 tbsp Melted Butter Using salted butter adds balance to the sweetness.
For the Filling
  • 1 cup Cottage Cheese Opt for 2% Good Culture for the best texture.
  • 1 cup Plain Greek Yogurt Any full-fat Greek yogurt will work.
  • 1/3 cup Maple Syrup Honey can be used as a substitute.
  • 1/2 cup Biscoff Cookie Butter This is the primary flavor ingredient.
  • 1 tsp Vanilla Bean Paste Vanilla extract can be used as an alternative.
  • 1/2 tsp Cinnamon Optional for enhancing warmth in flavor.
For the Topping
  • 1/4 cup Melted Biscoff Cookie Butter Drizzling adds an extra layer of indulgence.

Equipment

  • blender
  • food processor
  • medium bowl

Method
 

Crust Preparation
  1. Crush Biscoff cookies into fine crumbs. Combine with melted butter and press into the bottom of serving cups. Chill for 10 minutes.
Filling Preparation
  1. Blend cottage cheese, Greek yogurt, maple syrup, Biscoff cookie butter, and vanilla bean paste until ultra-smooth.
Assemble the Cups
  1. Spoon or pipe cheesecake filling into chilled crusts, smoothing the tops.
Add the Topping
  1. Drizzle melted Biscoff cookie butter over the filled cups and place back in the refrigerator to chill for at least 2 hours.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Ensure to blend the cottage cheese well for a smooth filling. Chill the crust to maintain its shape. These cups can be stored in the fridge for up to 5 days or frozen for up to 2 months.

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