Biscoff Cheesecakes Recipe Craving cheesecake but watching your syns? These decadent Biscoff cheesecakes are a guilt-free treat! Made with Kvarg, Weetabix, and a touch of Biscoff spread, they're surprisingly low in syns and bursting with flavor.

Biscoff Cheesecakes Recipe

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 Biscoff Cheesecakes Recipe

Craving cheesecake but watching your sys? These decadent Biscoff cheesecakes are a guilt-free treat! Made with Kvarg, Weetabix, and a touch of Biscoff spread, they’re surprisingly low in syns and bursting with flavor.

About Time:

  • Yields: 6-8 servings
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes

Ingredients:

  • 6 Weetabix biscuits (3 Hex B)
  • 60ml skimmed milk (Hex A)
  • 6 x 150g pots of Kvarg White Chocolate Yoghurt (3 Sys total)
  • 1 tsp Lightest Philadelphia Light Cheese (1 Sy)
  • Sweetener to taste
  • 2 tsp Biscoff Spread (4 Sys total)
  • Light spray cream (0.5 Sy per serving)
  • 1 Biscoff biscuit per serving (optional, 2 Sys per serving)

Instructions:

  1. Prepare the Base:
  2. Crush the Weetabix biscuits into fine crumbs.
  3. Divide the crumbs equally between 6-8 silicone molds.
  4. Add a small splash of skimmed milk to each mold and press down lightly.
  5. Refrigerate while preparing the filling.
  6. Make the Cheesecake Filling:
  7. In a bowl, combine the Kvarg yoghurt, Lightest Philadelphia cheese, and sweetener.
  8. Mix well until smooth and creamy.
  9. Assemble and Chill:
  10. Spoon the cheesecake mixture evenly into the prepared molds.
  11. Freeze for 30 minutes, or until slightly firm.
  12. Top and Serve:
  13. Gently heat the Biscoff spread until melted and runny.
  14. Spoon a small amount of melted Biscoff spread over each cheesecake.
  15. Top with a small spray of light cream.
  16. Garnish with a whole Biscoff biscuit (optional).
  17. Serve immediately or refrigerate until ready to serve.