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Biscoff Protein Cheesecake

Want a delicious cheesecake which is also packed full of protein? If you're looking for a low fat cake and don't want to miss out on the muscle recovery and fuel in the form of protein, this is the protein cheesecake recipe for you! 🍰

I personally like to enjoy a slice after a workout or swim to help mitigate with muscle fatigue 💪

Makes 8 portions!

Rough macros with no toppings:

Protein: 11.2 grams

Carbs: 24.5 grams

Fats: 9.5 grams

Calories: 234 calories per slice.


For the base:

🍰 55g of melted half fat butter (we used Dromona)

🍰 60 grams of sweetener

🍰 1 and a half Biscoff biscuits crumbled/blended smooth (or any cheap alternative will do)

🍰 1.2 cup of plain flour

For the top half:

💪 225 grams of low fat cream cheese, softened or room temperature (we used Philadelphia)

💪1/4 cup of milk chocolate chips

💪225g of vanilla Greek yogurt (use fat free for less calories)

💪2 scoops (60g) of speculoos (Biscoff) whey (this can be found in your 500 whey & bars Mean Protein box soon or request that flavour at checkout - buy yours here)

💪2 blended Biscoff biscuits


Optional; you can add any toppings you want. We used:

😋Biscoff biscuits

😋Icing writing

😋Low fat squirty cream


1. Preheat the oven to 210 degrees centigrade. We used a fan oven.

2. Mix the base ingredients together in a bowl and microwave for about 20 seconds just to melt the butter. Once warm, continue to mix until it looks like cookie dough.

3. Now grease the inside of your cake tin. We used the low fat butter for this, along with a circle of greaseproof paper which we placed at the bottom of the cake tin (to prevent the cake sticking to the tin).

4. Spread out the mixed base into the cake tin evenly and cook in the oven for about 10 minutes until golden. Once cooked, take out and lower the oven temperature to 175 degrees.

5. While that cooks, mix together the cream cheese and milk chocolate chips. Then microwave for 20 seconds to melt the chocolate a little.

6. Take this out of the microwave and add the yogurt, whey protein and blended/crumbled biscuits into the mixture and mix well until smooth.

7. Next, grease the sides of the tin again to prevent sticking.

8. Once smooth, add the mixture to the top of the base and spread evenly.

9. Place this back into the oven for 20 minutes. Once cooked, take this out and let it cool to room temperature (about an hour).

10. Once cool, knife around the edges of the pan to prevent the cake sticking.

11. Place the cake into the fridge to cool for 2-3 hours.

12. Now it's the fun part! You can now decorate your protein cheesecake with any toppings you want! We used Biscoff biscuits, low calorie squirty cream and icing writing from Tesco to drip down the edges. Yummy Yummy!


Now it's time to do your workout and enjoy your post-workout cake guilt free....or just skip the workout and eat the cake anyway. As you can see in this picture, even the dog wants some.

Want to make new recipes with fresh flavours of protein every month? Subscribe to the amazing Mean Protein boxes (one off boxes also available). Check them out here.

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