Healthy & Easy High Protein Biscoff Cheesecake

vegetarian ⓘ

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 400g Flavoured Low Fat Yoghurt (FroPro Caramel Low Fat Yoghurt - or your choice of flavour)
• 2 Eggs
• 15g Cornflour/Cornstarch
• 80g Zero Calorie Sweetener (Natvia Natural Sweetener)
• 1 Tsp Vanilla or Cheesecake Extract
• 150g Light Cream Cheese
• 60g Biscoff Spread
• 100ml Low Fat Milk
• 3 Crushed Mini Biscoff Biscuits

Instructions

1. Combine the flavoured low fat yoghurt, eggs, cornflour, sweetener, and vanilla or cheesecake extract in a blender and process until the mixture is smooth.
2. Transfer the blended mixture into a cake baking dish that has been lightly greased and lined.
3. Cover the exterior of the baking dish with aluminium foil.
4. Prepare a water bath by placing the baking dish into a large tray filled halfway with water, or place a tray of water on the bottom rack of the oven.
5. Bake at 165C (330F) for about 45 minutes, then let the cheesecake cool.
6. Prepare the sauce by microwaving 30g of Biscoff spread with 100ml of low fat milk for 20-30 seconds, then stir in the remaining 30g of Biscoff spread until the consistency is thick.
7. Spread the sauce evenly over the cooled cheesecake and garnish the edges with crushed mini Biscoff biscuits.
8. Refrigerate the cheesecake to allow it to set before slicing into four portions.