Vanilla Bean Greek Yogurt Cheesecake Cups

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

Vanilla Bean Greek Yogurt Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Greek Yogurt Cheesecake Cups

Delight in these no-bake cheesecake cups that feature a crisp almond flour base topped with a silky, tangy blend of nonfat Greek yogurt, low-fat cream cheese, and a boost of vanilla whey protein. The infusion of vanilla bean extract and a hint of lemon juice elevates the flavor, while a touch of honey adds natural sweetness. Perfectly portioned to fuel your day with balanced macros and a refreshing, creamy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
44g
Fat
19g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

150g Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 scoop Vanilla Whey Protein Isolate

1 tsp Honey

1/2 tsp Vanilla Bean Extract

1 tsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare small silicone muffin cups or ramekins by ensuring they are clean and lightly greased if necessary.

  • 2

    Press the almond flour evenly into the bottom of each cup to form a thin, compact crust.

  • 3

    In a medium mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, honey, vanilla bean extract, and fresh lemon juice.

  • 4

    Whisk the mixture until completely smooth and uniform in texture.

  • 5

    Spoon the creamy filling over the almond flour base in each cup, smoothing the top with the back of a spoon.

  • 6

    Refrigerate the cheesecake cups for at least 2 hours to allow the flavors to meld and the filling to set.

  • 7

    Enjoy chilled as a light, protein-packed meal option that perfectly balances creamy sweetness with a tangy finish.

Vanilla Bean Greek Yogurt Cheesecake Cups

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

Vanilla Bean Greek Yogurt Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Greek Yogurt Cheesecake Cups

Delight in these no-bake cheesecake cups that feature a crisp almond flour base topped with a silky, tangy blend of nonfat Greek yogurt, low-fat cream cheese, and a boost of vanilla whey protein. The infusion of vanilla bean extract and a hint of lemon juice elevates the flavor, while a touch of honey adds natural sweetness. Perfectly portioned to fuel your day with balanced macros and a refreshing, creamy texture.

NUTRITION

428kcal
Protein
44g
Fat
19g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

150g Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 scoop Vanilla Whey Protein Isolate

1 tsp Honey

1/2 tsp Vanilla Bean Extract

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare small silicone muffin cups or ramekins by ensuring they are clean and lightly greased if necessary.

  • 2

    Press the almond flour evenly into the bottom of each cup to form a thin, compact crust.

  • 3

    In a medium mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, honey, vanilla bean extract, and fresh lemon juice.

  • 4

    Whisk the mixture until completely smooth and uniform in texture.

  • 5

    Spoon the creamy filling over the almond flour base in each cup, smoothing the top with the back of a spoon.

  • 6

    Refrigerate the cheesecake cups for at least 2 hours to allow the flavors to meld and the filling to set.

  • 7

    Enjoy chilled as a light, protein-packed meal option that perfectly balances creamy sweetness with a tangy finish.