Protein-Packed Vanilla Bean Cheesecake Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Cheesecake Cups

Enjoy these delightful cheesecake cups that offer a protein boost with a creamy, vanilla-infused filling nestled in a delicate almond flour crust. Perfectly portioned to support your nutrition goals, the creamy layer is enriched with low-fat cream cheese, nonfat Greek yogurt, egg white, and a hint of vanilla protein powder. Topped with a touch of honey and fresh berries, these cheesecake cups make an indulgent yet balanced option for any meal.

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NUTRITION

531kcal
Protein
44.9g
Fat
30.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Protein Powder

1/4 cup Almond Flour

1 teaspoon Honey

1/4 cup Fresh Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.

  • 2

    In a small bowl, combine the almond flour and half of the teaspoon of honey. Press the mixture evenly into the bottom of each muffin cup to create a light crust.

  • 3

    In a blender or mixing bowl, blend the low-fat cream cheese, nonfat Greek yogurt, egg white, vanilla protein powder, and a few drops of vanilla bean extract until smooth.

  • 4

    Spoon the creamy mixture over the almond crust in each muffin cup, filling them nearly to the top.

  • 5

    Bake for 18-20 minutes, or until the cheesecake cups are set and just beginning to turn golden at the edges.

  • 6

    Allow the cups to cool slightly. Drizzle the remaining honey over the top and add a spoonful of fresh mixed berries to each cup before serving.

Protein-Packed Vanilla Bean Cheesecake Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Cheesecake Cups

Enjoy these delightful cheesecake cups that offer a protein boost with a creamy, vanilla-infused filling nestled in a delicate almond flour crust. Perfectly portioned to support your nutrition goals, the creamy layer is enriched with low-fat cream cheese, nonfat Greek yogurt, egg white, and a hint of vanilla protein powder. Topped with a touch of honey and fresh berries, these cheesecake cups make an indulgent yet balanced option for any meal.

NUTRITION

531kcal
Protein
44.9g
Fat
30.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Protein Powder

1/4 cup Almond Flour

1 teaspoon Honey

1/4 cup Fresh Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.

  • 2

    In a small bowl, combine the almond flour and half of the teaspoon of honey. Press the mixture evenly into the bottom of each muffin cup to create a light crust.

  • 3

    In a blender or mixing bowl, blend the low-fat cream cheese, nonfat Greek yogurt, egg white, vanilla protein powder, and a few drops of vanilla bean extract until smooth.

  • 4

    Spoon the creamy mixture over the almond crust in each muffin cup, filling them nearly to the top.

  • 5

    Bake for 18-20 minutes, or until the cheesecake cups are set and just beginning to turn golden at the edges.

  • 6

    Allow the cups to cool slightly. Drizzle the remaining honey over the top and add a spoonful of fresh mixed berries to each cup before serving.