74 Cal Biscoff Mini Protein Cheesecakes

Instructions

4 Non Negotiable Steps to ensure your cheesecake comes out amazing:

1. Blend wet ingredients on LOW for only a few seconds. We don’t want to incorporate too much air because then the cheesecake will rise and then fall too much when setting.
2. Gently folder wet with dry ingredients. Overmixing will lead to poopy cheesecake.
3. The water bath (bain-marie) is essential if you want your cheesecake to stay firm and not sink in the middle.
4. When done baking, turn the oven off and slightly open it. Let your cheesecakes sit in there for 25 minutes so the temperature change is gradual. Too fast and they will fall flat.

*Add these to the freezer with the whipped cream on top and HOLY SHIZZZ are they taken to the next level!

Directions:

5. Add all your wet ingredients into a small blender and blend on LOW for 5-7 seconds.
6. Add your dry ingredients into a bowl and mix to avoid clumping.
7.  Then slowly combine wet with dry and fold till mixed but not overmixed.
8. Crush up your 2 biscoff cookies and mix into the batter.
9. Add the batter evenly to your 12 small cupcake molds (Used silicone ones off amazon) that are on top of an over safe pan with sides. Now add warm water into the pan. This is for the water bath (bain-marie) which will ensure these cook evenly and don’t fall flat in the middle. You want half the cupcake molds covered with water.
10.  Add to the oven at 300 degrees F for 25 minutes. Then turn the oven off and slightly open the door of the oven. Leave the cheesecakes in there for another 25 minutes.
11. Once done, let them cool at room temp for another 30 minutes. Then transfer to the fridge to cool for 4-6 hours. The longer the better.
12.  Then once ready, add your toppings and add to the freezer for an hour. TRUST ME!
13. Now enjoy your ice cream protein mini cheesecakes!