Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Enjoy a delectable twist on traditional cheesecake cups, blending creamy nonfat Greek yogurt with low-fat cream cheese, a hint of whey protein for an extra protein boost, and a light almond flour crust. These cheesecake cups offer a satisfying dessert that’s both indulgent and aligned with your macro goals.

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NUTRITION

358kcal
Protein
34.6g
Fat
16g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

40g Low-Fat Cream Cheese

1 Egg White (approx. 32g)

10g Vanilla Whey Protein Powder

20g Almond Flour

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a mini muffin pan or individual ramekins.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese (softened), egg white, vanilla whey protein powder, and honey. Whisk until the mixture is smooth and well blended.

  • 3

    Distribute the almond flour evenly into the bottom of each muffin cup or ramekin, forming a thin, even crust layer.

  • 4

    Spoon the cheesecake mixture over the almond flour layer in each cup, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the filling is set around the edges.

  • 6

    Allow the cheesecake cups to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Enjoy a delectable twist on traditional cheesecake cups, blending creamy nonfat Greek yogurt with low-fat cream cheese, a hint of whey protein for an extra protein boost, and a light almond flour crust. These cheesecake cups offer a satisfying dessert that’s both indulgent and aligned with your macro goals.

NUTRITION

358kcal
Protein
34.6g
Fat
16g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

40g Low-Fat Cream Cheese

1 Egg White (approx. 32g)

10g Vanilla Whey Protein Powder

20g Almond Flour

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a mini muffin pan or individual ramekins.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese (softened), egg white, vanilla whey protein powder, and honey. Whisk until the mixture is smooth and well blended.

  • 3

    Distribute the almond flour evenly into the bottom of each muffin cup or ramekin, forming a thin, even crust layer.

  • 4

    Spoon the cheesecake mixture over the almond flour layer in each cup, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the filling is set around the edges.

  • 6

    Allow the cheesecake cups to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.