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 a luscious, protein-rich cheesecake cup with a delicate almond flour crust and a creamy, tangy filling infused with vanilla bean. Perfect for a nutritious start to your day or a satisfying mid-day treat, these individual cheesecake cups deliver a delightful balance of flavor and texture with every bite.

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NUTRITION

368kcal
Protein
43.6g
Fat
15.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 Egg White (33g)

2 oz Fat-Free Cream Cheese (56g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 tsp Vanilla Bean Extract

Pinch of Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a mini muffin or cupcake tin with non-stick spray or silicone liners.

  • 2

    Combine the almond flour and egg white in a small bowl until a crumbly dough forms. Press the mixture evenly into the bottom of each tin cup to form the crust.

  • 3

    In another bowl, whisk together the fat-free cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and vanilla bean extract until smooth and well incorporated. Stir in a pinch of lemon zest to brighten the flavors.

  • 4

    Spoon the creamy mixture over the prepared crusts in each tin cup, smoothing the top with the back of a spoon.

  • 5

    Bake in the preheated oven for about 15 minutes, or until the centers are just set but still slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake cups to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving for best texture.

  • 7

    Enjoy your protein-packed, flavor-rich cheesecake cups as a satisfying breakfast, light lunch, or dinner treat!

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 a luscious, protein-rich cheesecake cup with a delicate almond flour crust and a creamy, tangy filling infused with vanilla bean. Perfect for a nutritious start to your day or a satisfying mid-day treat, these individual cheesecake cups deliver a delightful balance of flavor and texture with every bite.

NUTRITION

368kcal
Protein
43.6g
Fat
15.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 Egg White (33g)

2 oz Fat-Free Cream Cheese (56g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 tsp Vanilla Bean Extract

Pinch of Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a mini muffin or cupcake tin with non-stick spray or silicone liners.

  • 2

    Combine the almond flour and egg white in a small bowl until a crumbly dough forms. Press the mixture evenly into the bottom of each tin cup to form the crust.

  • 3

    In another bowl, whisk together the fat-free cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and vanilla bean extract until smooth and well incorporated. Stir in a pinch of lemon zest to brighten the flavors.

  • 4

    Spoon the creamy mixture over the prepared crusts in each tin cup, smoothing the top with the back of a spoon.

  • 5

    Bake in the preheated oven for about 15 minutes, or until the centers are just set but still slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake cups to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving for best texture.

  • 7

    Enjoy your protein-packed, flavor-rich cheesecake cups as a satisfying breakfast, light lunch, or dinner treat!