Ingredients:
For the Crust:
- 1 1/2 cups Biscoff cookie crumbs (or any low-fat cinnamon cookie crumbs)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages reduced-fat cream cheese, softened
- 1 cup non-fat Greek yogurt
- 1 cup granulated sugar substitute (such as Swerve or Stevia)
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions:
For the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray.
- In a bowl, combine Biscoff cookie crumbs and melted unsalted butter. Press the mixture into the bottom of the prepared springform pan to form the crust.
- Bake the crust in the preheated oven for about 8-10 minutes or until set. Allow it to cool while you prepare the filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the non-fat Greek yogurt, granulated sugar substitute, and vanilla extract to the cream cheese. Beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes or until the center is set and the edges are slightly golden.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan.
- Optional: Before serving, dust the top with a sprinkle of crushed Biscoff cookies.
WW Points (Approximate per Serving):
The points For a typical serving size (1 slice), 4 WW points,