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 pack a protein punch and a creamy, vanilla-infused filling. Perfect for any meal, they feature a light almond flour crust and a smooth blend of low-fat cream cheese, nonfat Greek yogurt, egg whites, and a touch of whey protein for an extra boost, making them a delicious, balanced treat.

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NUTRITION

447kcal
Protein
44g
Fat
24.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour

1 tsp coconut oil

2 oz low-fat cream cheese

1/3 cup nonfat Greek yogurt

3 egg whites

1/2 scoop whey protein powder

1/2 tsp vanilla extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a muffin tin with cupcake liners.

  • 2

    In a small bowl, combine the almond flour and coconut oil until the mixture comes together. Press this mixture firmly into the bottom of each cupcake liner to form the crust.

  • 3

    In a larger bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, liquid egg whites, whey protein powder, and vanilla extract until the filling is smooth and well combined.

  • 4

    Spoon the cheesecake filling evenly over the crusts in each cupcake liner.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the filling is set around the edges.

  • 6

    Allow the cheesecake cups to cool in the tin for a few minutes before transferring them to a rack. Enjoy warm or chilled.

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 pack a protein punch and a creamy, vanilla-infused filling. Perfect for any meal, they feature a light almond flour crust and a smooth blend of low-fat cream cheese, nonfat Greek yogurt, egg whites, and a touch of whey protein for an extra boost, making them a delicious, balanced treat.

NUTRITION

447kcal
Protein
44g
Fat
24.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour

1 tsp coconut oil

2 oz low-fat cream cheese

1/3 cup nonfat Greek yogurt

3 egg whites

1/2 scoop whey protein powder

1/2 tsp vanilla extract

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a muffin tin with cupcake liners.

  • 2

    In a small bowl, combine the almond flour and coconut oil until the mixture comes together. Press this mixture firmly into the bottom of each cupcake liner to form the crust.

  • 3

    In a larger bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, liquid egg whites, whey protein powder, and vanilla extract until the filling is smooth and well combined.

  • 4

    Spoon the cheesecake filling evenly over the crusts in each cupcake liner.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the filling is set around the edges.

  • 6

    Allow the cheesecake cups to cool in the tin for a few minutes before transferring them to a rack. Enjoy warm or chilled.