A Dreamy Cheesecake That’s Low in Calories!
Get ready to fall in love with this low calorie Biscoff cheesecake—the perfect mix of indulgent and wholesome. Each slice is packed with 10g of protein, under 200 calories, and delivers that rich, melt-in-your-mouth texture that’ll have you savoring every bite.
Why You’ll Love this Low Calorie Biscoff Cheesecake
If you’re a fan of baked Biscoff cheesecake, this one is a must-try. The creamy, velvety filling is made with cream cheese, Greek yogurt, vanilla protein powder, and just the right amount of Biscoff to create that signature caramelized cookie flavor. And let’s not forget the buttery graham cracker crust—golden, crisp, and the perfect base for all that luscious goodness.
The best part? It’s ridiculously easy to make. A quick mix, a smooth pour, and a gentle bake in a water bath to achieve that silky, crack-free top. Oh, and don’t skip the drizzle of warm, melted Biscoff on top. Absolute heaven.
Enjoy it as a satisfying, low calorie cheesecake for dessert, a protein-packed snack, or just because you deserve something delicious. Trust me, you won’t even believe this one’s lightened up!
Macros Per Serving
169 Cal | 13g Carbs | 8g Fat | 10g Protein
Recipe Card
Low Calorie Biscoff Cheesecake
Ingredients
Graham Cracker Crust:
- 90 g Honey Graham Crackers (Honey Maid)
- 22.5 ml Sugar Free Syrup (Mrs Butterworths)
Biscoff Cream Cheese Filling:
- 226 g 1/3 Less Fat Cream Cheese (Philadelphia)
- 339 g Plain Nonfat Greek Yogurt (Fage)
- 46 g Vanilla Protein Powder (Quest)
- 30 g Biscoff Spread (Lotus)
- 100 g Large Brown Egg (Vital Farms)
- 92 g Liquid Egg Whites
Topping:
- 60 g Biscoff Spread (Lotus)
- 7.5 g Honey Graham Crackers (Honey Maid)
Instructions
Graham Cracker Crust:
- Add your crackers to a zip lock bag and crush up using the back of a spatula or a rolling pin. You should have fine crushed up pieces.90 g (1 cups) Honey Graham Crackers
- Add to a small mixing bowl with your sugar free syrup. Mix and you should have a crumbly, yet loose mixture.22.5 ml (1.5 tbsp) Sugar Free Syrup
- Add to a 7″ springform cake pan lined with parchment paper at the bottom. Use the back of a spatula to press down evenly. It may be a little sticky but keep pressing down until it stays in place. Move around the edges to make sure it is patted down well.
- Bake at 350° for 4-6 minutes.
Biscoff Cream Cheese Filling:
- Add your cream cheese, yogurt protein powder, and Biscoff to a large mixing bowl and use a hand mixer to beat and incorporate.226 g (8 oz) 1/3 Less Fat Cream Cheese, 339 g (1.5 cups) Plain Nonfat Greek Yogurt, 46 g (.75 cups) Vanilla Protein Powder, 30 g (2 tbsp) Biscoff Spread
- Once smooth, crack in your eggs and pour in the egg whites. Mix again but just enough to where it’s incorporated. You want to limit the amount of air that gets into the batter.100 g (2) Large Brown Egg, 92 g (6 tbsp) Liquid Egg Whites
- Pour over your baked crust. Bake for 35-40 minutes. The edges should set but the middle should be jiggly. Times will vary based on your oven.
- Then crack open the oven door and let it rest in the oven for about an hour. Transfer to the fridge and chill for at least 4 hours.
Topping:
- Melt the remaining biscoff in the microwave at 30 seconds intervals until smooth. Pour over the top of your cheesecake and smooth it out into a thin even layer.60 g (0.25 cup) Biscoff Spread
- Crush up more graham cracker and sprinkle around the rim of the cheesecake.7.5 g (0.5 tbsp) Honey Graham Crackers
- Cut into 12 even slices and store in an airtight container in the fridge!
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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Ritisha Gupta says
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well.