Much like pineapple on pizza, cheesecake lends itself to plenty of debate and controversy - Is it a cake or is it a pie? Is it better baked or set in the fridge? Regardless of the animosity and opposition - we can all agree that cheesecake tastes GOOD.

Dez from @_aussiefitness has concocted a high protein macro friendly Biscoff cheesecake that will satisfy your taste buds AND your goals. 

View this post on Instagram

A post shared by AUSSIE FITNESS 🇦🇺💪🏼 | Dez (@_aussiefitness)

(Per Serve - 6 Servings In Total)

Approximate macros: 190 CAL | 12gC | 8gF | 17.5gP

Ingredients

Cake

• 150g Light Cream Cheese
• 400g Low Fat Greek Yoghurt - Dez highly suggests using a flavoured low fat greek yoghurt as it helps with the taste. If using plain yogurt add more sweetener and vanilla extract.
• 1 Egg
• 1 Tsp Vanilla Extract
• 15g Stevia
• 1 Tbsp Biscoff Spread
• 100g Low Fat/Fat Free Cottage Cheese
• 1.5 Servings Protein Powder (Dez uses Rule1 Vanilla Crème)

Topping 

• 2 Tbsp Biscoff Spread
• 60ml Unsweetened Almond Milk
• 3 Crushed Biscoff Biscuits (I used 3 snack sized biscuits)

Method

1. Blend together all of the ingredients for the cake until smooth
2. Pour mixture into lined baking dish
3. Bake at 200 degrees celsius for 25-30 minutes
4. Set in fridge for one hour
5. For the topping - microwave almond milk and 1tbsp of biscoff spread together
6. Stir topping mixture and then add additional tbsp of biscoff spread
7. Mix until thick
8. Spread topping on top of cooled cheesecake
9. Sprinkle biscoff cookies on top
10. Enjoy!

Feel free to substitute certain ingredients & brands to your liking! Macros will vary if you choose to do so.