Speculoos Cheesecake

Ingredients

• 140 g light cottage cheese (light cottage cheese)
• 10 g protein powder (speculoos flavor recommended)
• 10 g speculoos cookie butter (divided; 10g for the base and 8g for the topping)
• 1 sheet gelatin (1 gelatin sheet)
• 0.5 Lotus Biscoff cookie (0.5 Lotus cookie; crumbled for topping)
• vanilla extract (optional; a little bit)

Steps

1. 1

   Soak the gelatin sheet in cold water for a few minutes until it becomes soft.

2. 2

   Remove the gelatin from the water and place it in a small saucepan over low heat to melt.

3. 3

   While the gelatin is heating, mix the light cottage cheese, 10g of speculoos cookie butter, protein powder, and optional vanilla in a bowl until the mixture is smooth and lump-free.

4. 4

   Take 1 tablespoon of the cottage cheese mixture and add it to the saucepan with the warm gelatin, stirring well to combine.

5. 5

   Pour the gelatin mixture back into the main cottage cheese bowl and mix everything together thoroughly.

6. 6

   Pour the mixture into a small dish or bowl and place it in the refrigerator for 1 hour to set.

7. 7

   Melt the remaining 8g of speculoos cookie butter in the microwave for 30-40 seconds at 300-400W.

8. 8

   Spread the melted cookie butter over the top of the chilled cheesecake.

9. 9

   Crumble the half Lotus Biscoff cookie over the top.

10. 10

    Return the cheesecake to the refrigerator for another 15 minutes to allow the topping to harden before serving.

Notes

Macros per serving: 257 kcal, 17g carbs, 27g protein, 9g fat. The author recommends using speculoos-flavored protein powder for the best taste.

Nutrition per serving

• dessert
• cheesecake
• high-protein
• low-calorie
• no-bake
• snack