125 Calorie Mini Biscoff Cheesecakes
Third time's the charm for this recipe.
Attempting to make cheesecake has proven to me that I absolutely have no patience for the process. As I made the first two batches, I ignored the step to where you have to allow them to cool and the second time I took them out of the refrigerator too soon.
Sooo with that being said, don’t skip or rush the steps like I did!
Shoutout to my cravings because now you all have this recipe to try out!
I am super proud of these and my family and friends enjoyed these too which made me super happy! Feel free to get creative with the recipe and make your own swaps if you would like!
SAVE this recipe for next time and SHARE this with a friend who would love this!
Macros: 12.3C / 7.1F / 4.3
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
150g Whipped Light Cream Cheese
140g Total 0% Fage Yogurt
5g Corn Starch
35g Any Sweetener
One Egg
8.5g Light Cool Whip
1.5g Biscoff Crumbs
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat oven to 350 degrees. Add the first 5 ingredients listed together until fully combined. Divide batter into 6 and place in a muffin tin. Bake for 20 minutes and allow to cool completely. Once cooled, place in the refrigerator for at least 2 hours. Add cool whip and biscoff crumbs and place in the freezer for 1-2 hours and enjoy!
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