YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Bean Cheesecake Cups
Delight in these creamy, protein-rich cheesecake cups that capture the indulgent taste of vanilla bean and a hint of honey. With a tender almond flour crust and a silky filling of non-fat cream cheese, Greek yogurt, and vanilla whey protein, these mini cheesecake cups strike the perfect balance between decadence and clean nutrition.
INGREDIENTS
15g Almond Flour
1 Egg White
80g Non-Fat Cream Cheese
60g Non-Fat Greek Yogurt
15g Vanilla Whey Protein Powder
5g Honey
1 tsp Vanilla Bean Extract
PREPARATION
Preheat your oven to 350°F and lightly grease a mini muffin tin or silicone cupcake molds.
In a small bowl, mix the almond flour with the egg white until the mixture comes together. Press a thin layer of this mixture into the bottom of each mold to form the crust.
In another bowl, combine the non-fat cream cheese, non-fat Greek yogurt, vanilla whey protein powder, honey, and vanilla bean extract. Beat the mixture until smooth and creamy.
Spoon the cheesecake filling evenly over the prepared crusts in the muffin tin, smoothing the top with the back of a spoon.
Bake in the preheated oven for 15-18 minutes, or until the edges begin to set and the centers slightly jiggle.
Remove from the oven and allow the cheesecake cups to cool completely in the tin before transferring to the fridge to chill for at least 1 hour.
Enjoy these protein-packed vanilla bean cheesecake cups as a satisfying breakfast, a nutritious lunch, or a light dinner!