Biscoff Protein Cheesecake filled Easter Eggs!

The ‘macro friendly’ Easter trend. Easter egg, filled with Lotus biscuit crumbs, protein cheesecake, topped with Biscoff Spread and more Lotus biscuit crumbs!

I couldn’t wait to hop on this trend I saw on TikTok! In true ‘Sarah’s Healthy Kitchen’ style I made mine as macro friendly as I good, giving you guys the best option for a lower calorie alternative!

I used the individual Cadbury easter eggs you can buy, they are the perfect size for this.

I then filled the easter egg with a layer of crushed Lotus biscuits. Followed by a mixture of Philadelphia lightest cream cheese, Fage 0% greek yogurt, Phd chocolate caramel protein powder and icing sugar.

I then topped with a generous layer of Biscoff spread and more Lotus biscuits… heaven.

I’ve written this recipe to serve 4, as each halve is a LARGE dessert for one and they would be the perfect sharing dessert, having one half between you one night and the other half the following night. Or one for adults and one for kids!

Biscoff Protein Cheesecake filled Easter Eggs!

Recipe by Sarah's Healthy KitchenCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes
Calories

397

kcal

The ‘macro friendly’ Easter trend. Easter egg, filled with Lotus biscuit crumbs, protein cheesecake, topped with Biscoff Spread and more Lotus biscuit crumbs!

Ingredients

  • 1 small Cadbury easter egg shell 100g

  • 7 Lotus biscuits

  • 180g Philadelphia Lightest cream cheese

  • 90g greek yogurt 0% fat

  • 25g chocolate whey protein powder

  • 40g icing sugar

  • 60g Biscoff spread

Directions

  • First make the cheesecake filling: Mix together the cream cheese, yogurt, protein powder and icing sugar until smooth and combined.
  • Place 5 of the Lotus biscuits into a sandwich bag and bash with a rolling pin until fine crumb.
  • Carefully halve the easter egg into two halves, fill each half with a layer of the biscuit crumbs (leaving a few to sprinkle on top).
  • Divide the cheesecake filling between the two eggs and use the back of a spoon to level out.
  • Melt the Biscoff spread in a bowl, spoon this over the two eggs, creating an even layer. Then top with extra biscuit crumbs and press the remaining Lotus biscuit onto each half.
  • Place in the fridge for at least 1 hour before serving!

Recipe Video

Notes

  • Per Serving: Kcal 394 Fat 17 Carbs 45 Protein 15
  • If you don’t want to use protein powder sub for 15g cocoa powder and up the icing sugar to 50g
  • I use Phd Nutrition protein powder

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