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 creamy, protein-rich twist on a classic dessert with these Vanilla Bean Cheesecake Cups. Featuring a luscious blend of non-fat Greek yogurt, light cream cheese, and a hint of vanilla from both extract and whey protein, each bite offers a delicate balance of tang and sweetness, all atop a crisp almond flour crust. Perfect as a nutritious breakfast, lunch, or dinner option!

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NUTRITION

476kcal
Protein
64g
Fat
17g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder

1/2 cup Non-Fat Greek Yogurt

2 Egg Whites

1 oz Light Cream Cheese (Neufchatel)

1/4 cup Almond Flour

1/2 tsp Vanilla Extract

Sweetener of Choice, to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin or silicone cheesecake cup mold.

  • 2

    In a small bowl, mix almond flour with a pinch of sweetener to form a simple crust. Press about 1/4 cup of this mixture into the bottom of each cup.

  • 3

    In a separate bowl, combine the vanilla whey protein powder, non-fat Greek yogurt, egg whites, light cream cheese, vanilla extract, and additional sweetener if desired. Blend until the mixture is smooth and uniform.

  • 4

    Spoon the cheesecake mixture over the prepared almond flour crust in each cup, filling nearly to the top.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly for a creamy texture.

  • 6

    Remove from oven and allow the cheesecake cups to cool completely in the tin before transferring them to the refrigerator to chill for at least 2 hours.

  • 7

    Serve cold and enjoy your protein-packed treat any time of day!

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 creamy, protein-rich twist on a classic dessert with these Vanilla Bean Cheesecake Cups. Featuring a luscious blend of non-fat Greek yogurt, light cream cheese, and a hint of vanilla from both extract and whey protein, each bite offers a delicate balance of tang and sweetness, all atop a crisp almond flour crust. Perfect as a nutritious breakfast, lunch, or dinner option!

NUTRITION

476kcal
Protein
64g
Fat
17g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder

1/2 cup Non-Fat Greek Yogurt

2 Egg Whites

1 oz Light Cream Cheese (Neufchatel)

1/4 cup Almond Flour

1/2 tsp Vanilla Extract

Sweetener of Choice, to taste

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin or silicone cheesecake cup mold.

  • 2

    In a small bowl, mix almond flour with a pinch of sweetener to form a simple crust. Press about 1/4 cup of this mixture into the bottom of each cup.

  • 3

    In a separate bowl, combine the vanilla whey protein powder, non-fat Greek yogurt, egg whites, light cream cheese, vanilla extract, and additional sweetener if desired. Blend until the mixture is smooth and uniform.

  • 4

    Spoon the cheesecake mixture over the prepared almond flour crust in each cup, filling nearly to the top.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly for a creamy texture.

  • 6

    Remove from oven and allow the cheesecake cups to cool completely in the tin before transferring them to the refrigerator to chill for at least 2 hours.

  • 7

    Serve cold and enjoy your protein-packed treat any time of day!