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

Indulge in these creamy, protein-loaded Vanilla Bean Cheesecake Cups that offer a light yet satisfying treat. The delicate vanilla flavor shines through a smooth, airy filling supported by a subtly crunchy almond flour crust. Perfect as a breakfast boost, a midday snack, or a light dessert, each bite delivers a balance of rich flavor and clean nutrition.

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NUTRITION

408kcal
Protein
44.6g
Fat
19g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 teaspoon Coconut Oil (5g, melted)

100g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate (30g)

1 large Egg White (33g)

1/2 teaspoon Vanilla Bean Extract

1 teaspoon Erythritol (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a muffin tin with silicone or paper liners.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the mixture holds together, then evenly press it into the bottom of each muffin cup to form a thin crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, vanilla bean extract, and erythritol (if using) until the mixture is smooth and well-blended.

  • 4

    Spoon the cheesecake filling over the prepared crusts in each muffin cup, smoothing the tops with the back of a spoon.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the edges are set and the centers still have a slight jiggle. Avoid overbaking to maintain creaminess.

  • 6

    Remove from the oven and let the cheesecake cups cool to room temperature. They can be enjoyed immediately or chilled for a firmer texture.

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

Indulge in these creamy, protein-loaded Vanilla Bean Cheesecake Cups that offer a light yet satisfying treat. The delicate vanilla flavor shines through a smooth, airy filling supported by a subtly crunchy almond flour crust. Perfect as a breakfast boost, a midday snack, or a light dessert, each bite delivers a balance of rich flavor and clean nutrition.

NUTRITION

408kcal
Protein
44.6g
Fat
19g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 teaspoon Coconut Oil (5g, melted)

100g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate (30g)

1 large Egg White (33g)

1/2 teaspoon Vanilla Bean Extract

1 teaspoon Erythritol (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F and line a muffin tin with silicone or paper liners.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the mixture holds together, then evenly press it into the bottom of each muffin cup to form a thin crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, vanilla bean extract, and erythritol (if using) until the mixture is smooth and well-blended.

  • 4

    Spoon the cheesecake filling over the prepared crusts in each muffin cup, smoothing the tops with the back of a spoon.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the edges are set and the centers still have a slight jiggle. Avoid overbaking to maintain creaminess.

  • 6

    Remove from the oven and let the cheesecake cups cool to room temperature. They can be enjoyed immediately or chilled for a firmer texture.