(👇 recipe) 96 Calorie High Protein Loaded Indulgent Biscoff Cheesecake 🗣️🗣️ Are you FOLLOWING @nickkazfit Once you hit follow, click “following” then add to favorites so you never ever ever miss a recipe or vid again — 📖 Want to get a FREE cookbook? Link in my bio ✳️ Macros (makes 8 slices): 96 Cals, 9.5g Net Carbs, 2.5g Fat, 8g Protein 63g protein per cheesecake ✳️ Ingredients for Graham Cracker Crust: 64g (4 Graham Cracker Sheets), Finely Crushed 21g (1 1/2 tbsp) Light Butter, Melted 12g (1 tbsp) Granulated Sugar Substitute ✳️ Ingredients for Base of Cheesecake: 223g (1 Cup) Plain or Vanilla Nonfat Greek Yogurt 112g (1/2 Cup) Fat Free Cream Cheese 16g (1 tbsp) Biscoff Spread (*optional*) 48g (1/4 Cup) Granular Sugar Substitute (I used Swerve) 1/2 Scoop Vanilla Protein Powder (@legion - code nickkaz saves $$) 7g (1 tbsp) Sugar Free Cheesecake Pudding Mix 48mL (3 tbsp) Egg Whites 30mL (2 tbsp) Almond Milk ✳️ Ingredients for Biscoff Spread: 15g (1 tbsp) Biscoff Spread 30mL (2 tbsp) Almond Milk ✳️ Ingredients for Topping: 2/3 Biscoff Cookie, Crushed 1 Biscoff Cookie as Decoration (*optional*) 👉 Everything that is optional is NOT included in da macros ✳️ Directions: 1. Preheat oven to 350 degrees. 2. Grab mixing bowl or blender. Add ingredients for base of cheesecake. Mix or blend well. 3. Spray or add parchment paper to 6 inch springform dish. 4. Add mixed cheesecake to the dish. Bake at 350 degrees for 15-22 minutes until passed toothpick test. 5. Let cheesecake cool for 30+ minutes in fridge and Biscoff spread and 2/3 Biscoff cookie, crushed around the edges and an optional Biscoff cookie as decoration into the center. Store in fridge. Then enjoy! - @nickkazfit