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 mini vanilla bean cheesecake cups that are creamy, protein-packed, and perfect for a wholesome breakfast, lunch, or dinner. Each cup features a light, tangy filling nestled in a subtle almond flour crust, ideal for those seeking a balanced and tasty treat.

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NUTRITION

517kcal
Protein
39g
Fat
26g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cream Cheese

150g Nonfat Greek Yogurt

3 Egg Whites

28g Almond Flour

1 tsp Vanilla Bean Extract

1 tbsp Pure Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin cups.

  • 2

    In a medium bowl, combine the low-fat cream cheese, nonfat Greek yogurt, and egg whites. Whisk until smooth and creamy.

  • 3

    Stir in the vanilla bean extract and pure maple syrup to the mixture, ensuring even distribution of flavor.

  • 4

    In a separate small bowl, mix the almond flour with a pinch of cinnamon if desired for extra warmth, then press a thin layer into the bottom of each muffin cup to form the crust.

  • 5

    Spoon the cheesecake mixture over the almond flour crust in each muffin cup, filling about 3/4 full.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges are slightly set and the center is just beginning to firm up.

  • 7

    Allow to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or chilled for a refreshing protein boost.

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 mini vanilla bean cheesecake cups that are creamy, protein-packed, and perfect for a wholesome breakfast, lunch, or dinner. Each cup features a light, tangy filling nestled in a subtle almond flour crust, ideal for those seeking a balanced and tasty treat.

NUTRITION

517kcal
Protein
39g
Fat
26g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cream Cheese

150g Nonfat Greek Yogurt

3 Egg Whites

28g Almond Flour

1 tsp Vanilla Bean Extract

1 tbsp Pure Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin cups.

  • 2

    In a medium bowl, combine the low-fat cream cheese, nonfat Greek yogurt, and egg whites. Whisk until smooth and creamy.

  • 3

    Stir in the vanilla bean extract and pure maple syrup to the mixture, ensuring even distribution of flavor.

  • 4

    In a separate small bowl, mix the almond flour with a pinch of cinnamon if desired for extra warmth, then press a thin layer into the bottom of each muffin cup to form the crust.

  • 5

    Spoon the cheesecake mixture over the almond flour crust in each muffin cup, filling about 3/4 full.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges are slightly set and the center is just beginning to firm up.

  • 7

    Allow to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or chilled for a refreshing protein boost.