Low Fat Biscoff Cheesecake
Indulge guilt-free with this Low Fat Biscoff Cheesecake, a creamy and dreamy dessert that combines the irresistible caramelized flavor of Biscoff with a lighter twist. Made with a blend of low-fat Greek yogurt and cream cheese, this decadent treat is perfect for satisfying your sweet tooth without going overboard. A buttery, crumbly Biscoff cookie crust sets the stage for the silky filling, delicately flavored with vanilla and swirled with just the right touch of Biscoff spread. With only 20 minutes of prep and straightforward baking instructions, this cheesecake is ideal for novice bakers and seasoned pros alike. Serve it chilled for an effortlessly impressive dessert that’s perfect for any occasion. Whether you’re hosting dinner or simply craving a treat, this healthier Biscoff cheesecake is guaranteed to delight! Keywords: low fat cheesecake, Biscoff dessert, light cheesecake recipe, healthier indulgence.
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Recipe Information
Ingredients
- 150 g Biscoff cookies
- 300 g Low-fat Greek yogurt
- 200 g Low-fat cream cheese
- 2 tablespoons Biscoff spread
- 75 g Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 50 g Unsalted butter
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F).
Line the bottom of a 23cm (9-inch) springform pan with parchment paper.
In a food processor, crush the Biscoff cookies into fine crumbs.
Melt the unsalted butter in a small saucepan over low heat or in the microwave.
Mix the melted butter with the cookie crumbs until well combined, then press the mixture into the bottom of the prepared pan to form a crust. Refrigerate while preparing the filling.
In a large bowl, beat the low-fat cream cheese until smooth.
Add the low-fat Greek yogurt and sugar, and beat until well combined.
Mix in the eggs one at a time, ensuring that each is fully incorporated before adding the next.
Stir in the vanilla extract and a pinch of salt.
Gently fold in the Biscoff spread until evenly distributed.
Pour the cheesecake filling over the prepared crust in the springform pan.
Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the center is set but slightly wobbly.
Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool slowly.
Remove the cheesecake from the oven and allow it to cool completely at room temperature before chilling it in the refrigerator for at least 4 hours or overnight.
Once fully chilled, remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 177.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 637 mg | 49% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
