Protein Biscoff Swirl Cheesecake

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Time: Prep: 15 minutes | Bake: 20 minutes | Total: 35 minutes

Serves: 5

Ingredients

• 2/3 cup light cream cheese, room temp
• 1/2 cup non-fat Greek yoghurt, room temp
• 1 egg, room temp
• 1/4 cup sweetener (I use monkfruit sweetener)
• 1/2 tbsp corn starch or tapioca starch

Method

1. Mix together all wet ingredients then sift through the dry ingredients. Mix until just combined.
2. Pour into cupcake moulds and drizzle 1 tsp of melted biscoff on top of each cheesecake, and swirl with a skewer.
3. Bake for about 15 minutes at 180C/350F, let cool for about 20 minutes then refrigerate, where it will firm up even more. Sprinkle with biscoff crumbs if desired and enjoy!