Step 1

Preheat oven to 350F.

Step 2

Add all ingredients to a high speed blender, and blend until smooth. Pour mixture into two small ramekins, or one small oven safe dish.

Step 3

Bake for 25-30 minutes in the small ramekins, or 30-35 minutes in the singular oven safe dish. Let cool, then put it in fridge overnight.

Step 4

I topped mine with Biscoff Spread and a crumbled biscoff biscuit. This was an amazong topping as it almost mimicked a graham cracker crust. You could also top with low sugar berry compote, peanut butter and chocolate, or whatever you like on your cheesecake!