Biscoff Protein Cheesecake Cookies

Ingredients

• 200g Plain Non Fat Greek Yogurt
• 120g 2% Cottage Cheese
• 120g Fat Free Cream Cheese
• 35g Biscoff Spread
• 5g Cookie Butter Emulsion
• 1 Large Egg
• 50g Egg Whites
• 35g Vanilla Whey/Casein Blend Protein Powder
• 15g Powdered PB
• 14g Sugar Free/Fat Free Cheesecake Pudding Mix
• 10g Zero Cal Sweetener
• 15g Biscoff Spread for swirl on top of cookies
• Fat free cool whip
• Melted biscoff drizzle
• Crushed biscoff cookies

Instructions

1. Add all wet ingredients into a small blender and blend on LOW for 5-7 seconds.
2. Add dry ingredients into a bowl and mix to avoid clumping.
3. Slowly combine wet with dry and fold until mixed but not overmixed.
4. Divide batter evenly into 4 small (4in) springform cheesecake pans placed on an oven-safe pan with sides. Add melted biscoff on top and swirl with a toothpick.
5. Cover the bottoms/sides of the cheesecake pans with aluminum foil to prevent water from mixing with the cheesecakes in the water bath. Add warm water into the pan until it covers half the molds. This water bath ensures even cooking and prevents falling in the middle.
6. Bake at 300 degrees F for 30 minutes. Turn off the oven, slightly open the door, and leave the cheesecakes inside for another 25 minutes.
7. Once done, let them cool at room temperature for 30 minutes. Then transfer to the fridge still in the springform pans to cool for 4-6 hours (or longer).
8. Once ready, add toppings such as fat-free cool whip, melted biscoff drizzle, and crushed biscoff cookies. Freeze for 30-60 minutes to let the cool whip turn into ice cream. Then enjoy!