Cheesecake, cookies, and over 80 grams of protein! They don’t all sound like they’d go together but today we’re making it happen with this simple No Bake Protein Biscoff Cheesecake recipe. It takes 5 minutes or less to prep and uses only 5 ingredients! If you like the texture of tiramisu, you’re going to love this one.

Speaking of tiramisu, name the most overrated dessert in the comments below!

Start this one by choosing the flavors you want and a small mixing bowl. You can switch up the flavors with your Greek yogurt or protein powder. Think coffee, caramel, cinnamon, apple, and so on.

Add into your mixing bowl, 8 ounces of a Greek yogurt, 1/2 teaspoon of vanilla extract, 4 ounces of a reduced or fat free cream cheese, and 2 scoops of a protein powder. I usually go vanilla everything!

Pro tip? Use a higher protein Greek yogurt for even more protein.

Mix those ingredients together either by hand or with a mixer until smooth. Your cream cheese will mix easier if you let it soften up a bit outside of the fridge.

Once smooth, find whatever you’re using to put your no bake protein Biscoff cheesecake in. I like using some wide mouth mason jars. For a single serving, 8 ounce ones or for the whole recipe, 16 ounce ones. I’ll link them below in the recipe card. This recipe makes 2 servings.

The main reason I use these specific jars? They perfectly fit 2 regular Biscoff cookies as layers.

Either way, you can add however many you want. I go 4 cookies which is 1 serving per 8 ounce no bake protein Biscoff cheesecake serving. I’ll put the full nutritional breakdown below.

Biscoff Cheesecake

After you’re done your layers, cover it and throw it into the fridge overnight. Leaving it in the fridge overnight allow the Biscoff cookies to absorb some of the moisture which will give it more of a cake-like texture. Think tiramisu style, it’s absolutely delicious!

Speaking of moisture, if you want a thicker texture in your no bake protein Biscoff cheesecake you can use a Greek yogurt that doesn’t have a ton of liquid in it.

This recipe should last around 4-5 days in the fridge and you can easily double or triple the recipe to make enough for the whole week.

Ready for a meal prep? How about a Slow Cooker Ranch Chicken!?