Creamy Vanilla Protein Cheesecake Cups

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

Creamy Vanilla Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Cups

Indulge in these creamy, luscious cheesecake cups bursting with vanilla flavor and fortified with protein. With a delicate almond flour crust and a silky, dairy-rich filling, each bite delivers a smooth texture and a burst of vanilla sweetness—perfect for any meal of the day without overloading on calories.

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NUTRITION

518kcal
Protein
60g
Fat
20.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (4.5g)

1 scoop Vanilla Whey Protein Powder (30g)

2 oz Low-Fat Cream Cheese (56g)

4 oz Nonfat Cottage Cheese (113g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1/2 tsp Vanilla Extract (2.5g)

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PREPARATION

  • 1

    Preheat a mini muffin pan or silicone mold if using for setting the cups. No baking is required if you prefer a no-bake version.

  • 2

    For the crust, combine the almond flour and melted coconut oil until the mixture is well combined. Press this crumbly mixture firmly into the bottom of each muffin cup to form an even base.

  • 3

    In a blender or food processor, combine the low-fat cream cheese, nonfat cottage cheese, Greek yogurt, egg white, vanilla whey protein powder, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

    Spoon the cheesecake filling over the pressed crusts in each of the muffin cups, smoothing the tops with a spatula.

  • 5

    Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours, or until the cheesecake cups are firm and set. For a firmer texture, you may also freeze them for 1-2 hours before serving.

  • 6

    Once set, remove the cheesecake cups from the pan and serve chilled. Enjoy a protein-packed, creamy treat perfect for breakfast, lunch, or dinner!

Creamy Vanilla Protein Cheesecake Cups

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

Creamy Vanilla Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Cups

Indulge in these creamy, luscious cheesecake cups bursting with vanilla flavor and fortified with protein. With a delicate almond flour crust and a silky, dairy-rich filling, each bite delivers a smooth texture and a burst of vanilla sweetness—perfect for any meal of the day without overloading on calories.

NUTRITION

518kcal
Protein
60g
Fat
20.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (4.5g)

1 scoop Vanilla Whey Protein Powder (30g)

2 oz Low-Fat Cream Cheese (56g)

4 oz Nonfat Cottage Cheese (113g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1/2 tsp Vanilla Extract (2.5g)

PREPARATION

  • 1

    Preheat a mini muffin pan or silicone mold if using for setting the cups. No baking is required if you prefer a no-bake version.

  • 2

    For the crust, combine the almond flour and melted coconut oil until the mixture is well combined. Press this crumbly mixture firmly into the bottom of each muffin cup to form an even base.

  • 3

    In a blender or food processor, combine the low-fat cream cheese, nonfat cottage cheese, Greek yogurt, egg white, vanilla whey protein powder, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

    Spoon the cheesecake filling over the pressed crusts in each of the muffin cups, smoothing the tops with a spatula.

  • 5

    Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours, or until the cheesecake cups are firm and set. For a firmer texture, you may also freeze them for 1-2 hours before serving.

  • 6

    Once set, remove the cheesecake cups from the pan and serve chilled. Enjoy a protein-packed, creamy treat perfect for breakfast, lunch, or dinner!