YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Bean Cheesecake Bites
Enjoy these creamy, protein-rich cheesecake bites with a delicate vanilla aroma and a nutty almond flour crust. Perfect for a quick breakfast, a fulfilling lunch, or a light dinner treat, these bites combine tangy cream cheese, smooth Greek yogurt, and vanilla whey protein for a dessert-inspired meal that supports your nutrition goals without sacrificing flavor.
INGREDIENTS
4 oz Reduced-Fat Cream Cheese (113g)
1/2 cup Nonfat Greek Yogurt (125g)
1 scoop Vanilla Whey Protein Powder (30g)
1/4 cup Almond Flour (28g)
1 tbsp Honey (21g)
1 tsp Vanilla Bean Extract (5g)
1 tsp Fresh Lemon Juice (5g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a mini muffin tin with silicone or paper liners.
In a medium bowl, combine the reduced-fat cream cheese, nonfat Greek yogurt, vanilla whey protein powder, vanilla bean extract, and fresh lemon juice. Beat until the mixture is smooth and creamy.
In a separate small bowl, mix the almond flour and honey until they form a cohesive crumbly mixture. This will serve as the crust base for the cheesecake bites.
Spoon a small amount of the almond flour-honey mixture into the bottom of each muffin liner, pressing lightly to form an even layer.
Fill each liner with a generous dollop of the cheesecake filling, smoothing the top with the back of a spoon.
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the cheesecake bites begin to set. Avoid overbaking to keep the center creamy.
Remove from the oven and allow to cool completely in the tin before transferring to a plate. Chill in the refrigerator for at least 1 hour if desired for a firmer texture.
Serve chilled and enjoy these protein-packed treats that blend creamy dessert flavor with the nutrition you need.