YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Protein Cheesecake Bites
Enjoy a delightful twist on classic cheesecake in these bite-sized treats. Creamy, protein-packed, and infused with a hint of vanilla, these cheesecake bites offer a smooth texture and a rich flavor that perfectly blend indulgence with balanced nutrition. Each bite is designed to fuel your day without derailing your healthy eating goals.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 tsp Granulated Erythritol (4g)
2 oz Low-Fat Cream Cheese (56g)
1/2 cup Nonfat Greek Yogurt (150g)
1 scoop Vanilla Whey Protein Powder (30g)
2 large Egg Whites (66g)
1 tsp Vanilla Extract (5g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a mini muffin tin with parchment paper liners.
In a small bowl, combine the almond flour and granulated erythritol to form the crust base.
Press about half of the almond flour mixture firmly into the bottom of each muffin cup to create a thin crust layer.
In a blender or food processor, add low-fat cream cheese, nonfat Greek yogurt, vanilla whey protein powder, egg whites, and vanilla extract. Blend until smooth and well combined.
Spoon the cheesecake filling over the prepared crust in each muffin cup, filling nearly to the top.
Sprinkle the remaining almond flour mixture lightly on top of the filling for added texture, if desired.
Bake in the preheated oven for 18-22 minutes until the edges are set but the center still appears slightly soft.
Remove from the oven and let the cheesecake bites cool at room temperature, then refrigerate for at least 2 hours to fully set.
Enjoy these protein-packed cheesecake bites as a versatile treat for breakfast, lunch, or dinner.