Biscoff Cheesecake
Biscoff Cheesecake
Calories 318 (23% from fat)
Fat 8 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 536 mg.
Carb. 38 gram
Fiber 2 gram
Sugar 17 gram
Sugar Alcohol 0 gram
Protein 28 gram
Biscoff Cheesecake - WITHOUT PB Fit Drizzle
Calories 258 (21% from fat)
Fat 6 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 441 mg.
Carb. 32 gram
Fiber 0 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 20 gram
Ingredients
1/2 cups (340 g.) plain non-fat Greek Yogurt
1/2 of a 1 oz. package (6 Tsp.) Zero Sugar Jell-O Cheesecake Flavor Pudding
6 Tbsp. Zero Sugar Cool Whip
6 Biscoff cookies, crushed
TOPPING DRIZZLE
4 Tbsp. PB Fit Roasted Peanut Powder
4 Tbsp. Water
This recipe comes from CookWithQuise, and honestly, we had our doubts about whether Greek yogurt could really pass for cheesecake. We were pleasantly surprised! The pudding mix transforms the tangy yogurt into something genuinely creamy and dessert-like, while the crushed Biscoff cookies add that perfect sweet crunch.
1. Whisk together the yogurt and Jell-O cheesecake. These must be fully incorporated, so you need to whisk for at least 2 minutes.
2. Whisk the Cool Whip in until fully incorporated.
3. Divide between two serving bowls.
4. Crush the Biscoff cookies, then divide that between the two bowls.
5. Mix the PB Fit and water together in a small bowl. Adjust peanut drizzle consistency with more water if needed so it's just a little runny. Pour that evenly over the two bowls and serve. (If you don't want the peanut drizzle topping, the nutritional breakdown WITHOUT it is above.)
This can stay fresh in the refrigerator if covered in an airtight container up to 2 days.
Yield: 2 Servings
