Creamy Vanilla Protein Cheesecake Bites

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

Creamy Vanilla Protein Cheesecake Bites

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Bites

Enjoy these bite-sized, creamy cheesecake treats with a protein boost that’s perfect for any meal. A smooth, luscious filling blended with vanilla protein powder and tangy Greek yogurt rests on a light almond flour crust, offering a nutritious twist on a classic favorite.

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NUTRITION

435kcal
Protein
45.5g
Fat
19g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Protein Powder (30g)

1/2 cup Nonfat Greek Yogurt (117g)

2 ounces Low-Fat Cream Cheese (56g)

1/4 cup Almond Flour (28g)

1 teaspoon Vanilla Extract

1 teaspoon Liquid Sweetener (optional)

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PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly set crust, or keep the almond flour as a raw base for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener if desired. Press the mixture evenly into the base of a lined mini muffin tray or silicone mold to form a crust layer.

  • 3

    In another bowl, blend the low-fat cream cheese and nonfat Greek yogurt until smooth using a whisk or electric mixer.

  • 4

    Add the vanilla protein powder, vanilla extract, and liquid sweetener (if using) to the creamy mixture. Mix thoroughly until all ingredients are well incorporated and the texture is silky.

  • 5

    Spoon the cheesecake mixture atop the almond flour crust in each mold, smoothing the tops with the back of a spoon.

  • 6

    Refrigerate for at least 2 hours or until the bites are firm and set.

  • 7

    Serve chilled and store leftover bites in an airtight container in the refrigerator.

Creamy Vanilla Protein Cheesecake Bites

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

Creamy Vanilla Protein Cheesecake Bites

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Bites

Enjoy these bite-sized, creamy cheesecake treats with a protein boost that’s perfect for any meal. A smooth, luscious filling blended with vanilla protein powder and tangy Greek yogurt rests on a light almond flour crust, offering a nutritious twist on a classic favorite.

NUTRITION

435kcal
Protein
45.5g
Fat
19g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Protein Powder (30g)

1/2 cup Nonfat Greek Yogurt (117g)

2 ounces Low-Fat Cream Cheese (56g)

1/4 cup Almond Flour (28g)

1 teaspoon Vanilla Extract

1 teaspoon Liquid Sweetener (optional)

PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly set crust, or keep the almond flour as a raw base for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener if desired. Press the mixture evenly into the base of a lined mini muffin tray or silicone mold to form a crust layer.

  • 3

    In another bowl, blend the low-fat cream cheese and nonfat Greek yogurt until smooth using a whisk or electric mixer.

  • 4

    Add the vanilla protein powder, vanilla extract, and liquid sweetener (if using) to the creamy mixture. Mix thoroughly until all ingredients are well incorporated and the texture is silky.

  • 5

    Spoon the cheesecake mixture atop the almond flour crust in each mold, smoothing the tops with the back of a spoon.

  • 6

    Refrigerate for at least 2 hours or until the bites are firm and set.

  • 7

    Serve chilled and store leftover bites in an airtight container in the refrigerator.