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 these protein-packed cheesecake cups that blend the creamy tang of fat-free cream cheese, the smooth texture of nonfat Greek yogurt, and the rich vanilla flavor from whey protein and vanilla bean extract. Featuring a light almond flour crust and a topping of fresh berries, this versatile dish is perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
52.3g
Fat
18.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Fat-Free Cream Cheese (56g)

2 Egg Whites (66g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Vanilla Bean Extract

1/4 cup Almond Flour (28g)

1/4 cup Mixed Berries (37g)

Dash of Sweetener (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with silicone liners.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and egg whites. Whisk until the mixture is smooth.

  • 3

    Add the vanilla whey protein isolate and vanilla bean extract to the mixture. If desired, add a dash of sweetener to taste. Mix until well incorporated.

  • 4

    In a separate small bowl, stir the almond flour to form a simple crust. Spoon a thin layer of almond flour into the bottom of each muffin cup.

  • 5

    Pour the cheesecake mixture evenly over the almond flour base in each cup.

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the cheesecake cups are set and lightly golden around the edges.

  • 7

    Allow the cups to cool to room temperature. Top each cup with a spoonful of mixed berries before serving.

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 these protein-packed cheesecake cups that blend the creamy tang of fat-free cream cheese, the smooth texture of nonfat Greek yogurt, and the rich vanilla flavor from whey protein and vanilla bean extract. Featuring a light almond flour crust and a topping of fresh berries, this versatile dish is perfect for breakfast, lunch, or dinner.

NUTRITION

486kcal
Protein
52.3g
Fat
18.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Fat-Free Cream Cheese (56g)

2 Egg Whites (66g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Vanilla Bean Extract

1/4 cup Almond Flour (28g)

1/4 cup Mixed Berries (37g)

Dash of Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with silicone liners.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and egg whites. Whisk until the mixture is smooth.

  • 3

    Add the vanilla whey protein isolate and vanilla bean extract to the mixture. If desired, add a dash of sweetener to taste. Mix until well incorporated.

  • 4

    In a separate small bowl, stir the almond flour to form a simple crust. Spoon a thin layer of almond flour into the bottom of each muffin cup.

  • 5

    Pour the cheesecake mixture evenly over the almond flour base in each cup.

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the cheesecake cups are set and lightly golden around the edges.

  • 7

    Allow the cups to cool to room temperature. Top each cup with a spoonful of mixed berries before serving.