YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Bean Cheesecake Cups
Enjoy these creamy, luscious cheesecake cups infused with vanilla bean and protein power. A delightful blend of low-fat cream cheese, nonfat Greek yogurt, and a scoop of vanilla whey protein creates a dessert-like treat perfect for any meal. With a crunchy graham cracker base and a touch of honey sweetness, this recipe offers a balance of flavors while meeting your dietary protein and calorie goals.
INGREDIENTS
1/4 cup Graham Cracker Crumbs (approx. 30g)
3 ounces Low-Fat Cream Cheese (approx. 85g)
1/2 cup Nonfat Greek Yogurt (approx. 120g)
1 scoop Vanilla Whey Protein Powder (approx. 30g)
1 tablespoon Honey (approx. 21g)
1/2 teaspoon Vanilla Bean Extract (approx. 2.5g)
PREPARATION
Preheat your oven to 350°F. Lightly grease a muffin tin or line it with cupcake liners.
In a small bowl, mix the graham cracker crumbs with a teaspoon of melted butter (optional, if available) until they are slightly moistened. Press about half of the mixture into the bottom of each cupcake liner to form a firm base.
In a medium mixing bowl, combine the low-fat cream cheese and nonfat Greek yogurt. Beat until smooth and creamy.
Add the vanilla whey protein powder, honey, and vanilla bean extract to the cream cheese mixture. Stir thoroughly until all ingredients are well incorporated.
Spoon the cheesecake mixture evenly over the graham cracker base in the cupcake liners. Smooth the tops with the back of a spoon.
Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Avoid over-baking to maintain creaminess.
Remove the cheesecake cups from the oven and let them cool to room temperature in the tin. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.
Enjoy your protein-packed vanilla bean cheesecake cups as a satisfying breakfast, lunch, or dinner treat!