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 versatile and protein-rich cheesecake cup that is perfect for any meal of the day. With a delicate almond flour crust, creamy low-fat cottage cheese and Greek yogurt filling, and a hint of vanilla bean, these individual cups deliver a decadent yet guilt-free treat to power your day.

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NUTRITION

504kcal
Protein
47.6g
Fat
19g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 tsp Melted Unsalted Butter

3/4 cup Low-Fat Cottage Cheese

1/4 cup Nonfat Greek Yogurt

1 Egg White

1 scoop Vanilla Protein Powder

1/4 tsp Vanilla Bean Extract

1 tsp Sweetener

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with silicone or paper liners.

  • 2

    In a small bowl, mix the almond flour and melted butter until a crumbly dough forms. Press about a tablespoon of this mixture into the bottom of each muffin cup to form the crust.

  • 3

    In a blender or food processor, combine low-fat cottage cheese, nonfat Greek yogurt, egg white, vanilla protein powder, vanilla bean extract, and sweetener. Blend until completely smooth and creamy.

  • 4

    Spoon the cheesecake filling atop the prepared crust in each muffin cup, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 1 hour before serving to allow the cheesecake cups to firm up.

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 versatile and protein-rich cheesecake cup that is perfect for any meal of the day. With a delicate almond flour crust, creamy low-fat cottage cheese and Greek yogurt filling, and a hint of vanilla bean, these individual cups deliver a decadent yet guilt-free treat to power your day.

NUTRITION

504kcal
Protein
47.6g
Fat
19g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 tsp Melted Unsalted Butter

3/4 cup Low-Fat Cottage Cheese

1/4 cup Nonfat Greek Yogurt

1 Egg White

1 scoop Vanilla Protein Powder

1/4 tsp Vanilla Bean Extract

1 tsp Sweetener

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with silicone or paper liners.

  • 2

    In a small bowl, mix the almond flour and melted butter until a crumbly dough forms. Press about a tablespoon of this mixture into the bottom of each muffin cup to form the crust.

  • 3

    In a blender or food processor, combine low-fat cottage cheese, nonfat Greek yogurt, egg white, vanilla protein powder, vanilla bean extract, and sweetener. Blend until completely smooth and creamy.

  • 4

    Spoon the cheesecake filling atop the prepared crust in each muffin cup, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 1 hour before serving to allow the cheesecake cups to firm up.