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Biscoff Cheesecake Greek Yogurt Breakfast Cups (20g Protein) - Creamy, Crunchy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • Greek yogurt: 1 1/2 cups, plain and 2% or nonfat (thicker is better)
  • Light cream cheese: 3 oz, softened (or regular for extra richness)
  • Vanilla whey or unflavored protein powder: 1 scoop (about 25–30g)
  • Maple syrup or honey: 1–2 tablespoons, to taste
  • Vanilla extract: 1 teaspoon
  • Lemon juice: 1–2 teaspoons (for that cheesecake tang)
  • Biscoff cookies: 6–8 cookies, crushed
  • Biscoff cookie butter: 2–3 tablespoons, gently warmed
  • Pinch of salt (optional, enhances flavor)
  • Optional toppings: Fresh berries, banana slices, extra cookie crumbs

Instructions
 

  • Make the cheesecake base: In a bowl, whisk the Greek yogurt, softened cream cheese, protein powder, maple syrup or honey, vanilla extract, lemon juice, and a pinch of salt until smooth and creamy. Taste and adjust sweetness or tang.
  • Crush the cookies: Place Biscoff cookies in a zip-top bag and lightly crush with a rolling pin. You want coarse crumbs, not powder.
  • Warm the cookie butter: Microwave Biscoff cookie butter for 10–15 seconds until pourable.
  • Assemble the cups: In 2–3 jars or small glasses, add a layer of cookie crumbs, spoon in the cheesecake yogurt, and top with a drizzle of warm cookie butter. Repeat layers if your jars are tall.
  • Finish and chill (optional): Top with a few extra crumbs or berries. Eat right away or chill 30–60 minutes for a thicker, cheesecake-like texture.
  • Serve: Enjoy cold with a spoon. Each serving lands around 20g of protein depending on your yogurt and protein powder.