Easy No-Bake Biscoff Cheesecake (Low-Point Version)
Ingredients:

  • 1 cup Biscoff cookie crumbs (about 20 cookies)
  • 3 tablespoons light butter, melted
  • 8 oz fat-free cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup sugar substitute (like Splenda or Stevia)
  • 1 teaspoon vanilla extract
  • 1 cup fat-free Cool Whip
  • 2 tablespoons Biscoff spread (melted for drizzling, optional)

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, combine the Biscoff cookie crumbs and melted light butter. Mix until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
  2. Make the Filling:
    • In a large mixing bowl, beat the fat-free cream cheese until smooth.
    • Add the non-fat Greek yogurt, sugar substitute, and vanilla extract. Beat until well combined and smooth.
    • Gently fold in the fat-free Cool Whip until the mixture is fully combined.
  3. Assemble the Cheesecake:
    • Pour the cream cheese mixture over the prepared crust, spreading it evenly.
    • Smooth the top with a spatula.
    • If desired, drizzle the melted Biscoff spread over the top for added flavor.
  4. Chill:
    • Refrigerate the cheesecake for at least 4 hours or until set. For best results, refrigerate overnight.
  5. Serve:
    • Once set, remove the cheesecake from the springform pan.
    • Slice and serve chilled. Optionally, you can add a dollop of fat-free Cool Whip on top of each slice.

Nutrition Information (per serving, serves 10):

  • Calories: 150
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 180mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 0g
  • Sugars: 10g
  • Protein: 5g

Weight Watchers Points (per serving): Approximately 4 points

Enjoy your lightened-up no-bake Biscoff cheesecake that’s perfect for satisfying your sweet tooth while staying within your points!

Ingredients:

  • 1 cup Biscoff cookie crumbs (about 20 cookies)
  • 3 tablespoons light butter, melted
  • 8 oz fat-free cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup sugar substitute (like Splenda or Stevia)
  • 1 teaspoon vanilla extract
  • 1 cup fat-free Cool Whip
  • 2 tablespoons Biscoff spread (melted for drizzling, optional)

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, combine the Biscoff cookie crumbs and melted light butter. Mix until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
  2. Make the Filling:
    • In a large mixing bowl, beat the fat-free cream cheese until smooth.
    • Add the non-fat Greek yogurt, sugar substitute, and vanilla extract. Beat until well combined and smooth.
    • Gently fold in the fat-free Cool Whip until the mixture is fully combined.
  3. Assemble the Cheesecake:
    • Pour the cream cheese mixture over the prepared crust, spreading it evenly.
    • Smooth the top with a spatula.
    • If desired, drizzle the melted Biscoff spread over the top for added flavor.
  4. Chill:
    • Refrigerate the cheesecake for at least 4 hours or until set. For best results, refrigerate overnight.
  5. Serve:
    • Once set, remove the cheesecake from the springform pan.
    • Slice and serve chilled. Optionally, you can add a dollop of fat-free Cool Whip on top of each slice.

Nutrition Information (per serving, serves 10):

  • Calories: 150
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 180mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 0g
  • Sugars: 10g
  • Protein: 5g

Weight Watchers Points (per serving): Approximately 4 points

Enjoy your lightened-up no-bake Biscoff cheesecake that’s perfect for satisfying your sweet tooth while staying within your points!