Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Enjoy a light, protein-packed dessert that satisfies your cheesecake cravings with a tangy Greek yogurt base, a hint of protein boost, and a crunchy almond flour crust topped with fresh blueberries for a burst of natural sweetness.

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NUTRITION

327kcal
Protein
31.5g
Fat
13.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

40g Fat-Free Cream Cheese

9g Whey Protein Powder

25g Almond Flour

50g Blueberries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you wish a light toast on the crust or set aside if serving chilled.

  • 2

    In a small bowl, mix together the almond flour with a tiny pinch of salt to form a simple crust base. Press the almond flour evenly into the bottom of a ramekin or small muffin cup.

  • 3

    In another bowl, blend the non-fat Greek yogurt, fat-free cream cheese, and whey protein powder until smooth and creamy.

  • 4

    Spoon the yogurt-cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Top with fresh blueberries, gently pressing them into the mixture.

  • 6

    For a set cheesecake texture, chill in the refrigerator for at least 2 hours before serving. Alternatively, for a warm twist, bake at 350°F for 10-12 minutes and serve slightly warm.

Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Enjoy a light, protein-packed dessert that satisfies your cheesecake cravings with a tangy Greek yogurt base, a hint of protein boost, and a crunchy almond flour crust topped with fresh blueberries for a burst of natural sweetness.

NUTRITION

327kcal
Protein
31.5g
Fat
13.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

40g Fat-Free Cream Cheese

9g Whey Protein Powder

25g Almond Flour

50g Blueberries

PREPARATION

  • 1

    Preheat your oven to 350°F if you wish a light toast on the crust or set aside if serving chilled.

  • 2

    In a small bowl, mix together the almond flour with a tiny pinch of salt to form a simple crust base. Press the almond flour evenly into the bottom of a ramekin or small muffin cup.

  • 3

    In another bowl, blend the non-fat Greek yogurt, fat-free cream cheese, and whey protein powder until smooth and creamy.

  • 4

    Spoon the yogurt-cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Top with fresh blueberries, gently pressing them into the mixture.

  • 6

    For a set cheesecake texture, chill in the refrigerator for at least 2 hours before serving. Alternatively, for a warm twist, bake at 350°F for 10-12 minutes and serve slightly warm.