Name: Biscoff cookie cheesecake
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 1 serving
Ingredients: 1 cup nonfat cottage cheese; 2/3 cup plain nonfat Greek yogurt; 1 large egg whites; 1/2 tsp vanilla extract; 16 g Biscoff cookies, crushed; 10 g Biscoff cookie butter; 6 g zero-calorie sweetener; 1 tsp lemon juice; 1/4 tsp salt; 4 olive oil cooking sprays

Nutrition

Per serving

439 calories

Protein: 46g; 43% of calories
Carbs: 41g; 38% of calories
Fat: 9g; 19% of calories

Instructions

Prep 10 min · Cook 1 hr 40 min

In a blender, combine the cottage cheese, Greek yogurt, egg white, vanilla extract, sweetener, lemon juice, and a pinch of salt. Blend until completely smooth and creamy with no lumps remaining.
Lightly coat a 3-cup microwave-safe dish with cooking spray. Pour in the mixture. Microwave at 50% power for 2 minutes. Continue in 30-second bursts at 50% power until the edges are set and the center barely jiggles, which takes about 4 to 6 minutes in all. Done when edges are set and the center barely jiggles, 160°F.
Let the dish stand for 2 minutes. Microwave the cookie butter for 15 seconds until runny, then drizzle it over the cheesecake and swirl with a knife. Chill in the refrigerator for 90 minutes until firm.
Remove the cheesecake from the refrigerator and sprinkle the crushed cookies over the top just before eating to keep them crunchy.

Nutrition

Ingredients

Instructions

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