Protein Mince Cheesecake Cups

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

Protein Mince Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Protein Mince Cheesecake Cups

A high-protein, dessert cheesecake cup that delivers a creamy, tangy bite with a delightful almond flour crust. This recipe is designed to satisfy your sweet tooth while supporting your protein goals, using a blend of nonfat Greek yogurt, low-fat cottage cheese, egg whites, and whey protein. The result is a luscious, nutrient-dense treat that fits beautifully into your balanced meal plan. Note: Although 'mince' was requested, it has been omitted here to maintain traditional cheesecake flavor profiles.

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NUTRITION

399kcal
Protein
59.2g
Fat
11g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

80g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 Egg Whites (approx. 66g)

1 scoop Whey Protein Isolate (30g)

0.5 scoop Whey Protein Isolate (15g)

15g Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by lightly spraying with non-stick spray or using silicone cupcake liners.

  • 2

    In a medium-sized mixing bowl, combine the nonfat Greek yogurt and low-fat cottage cheese. Blend until smooth.

  • 3

    Add the egg whites to the mixture and whisk until well combined.

  • 4

    Mix in one full scoop and the additional half scoop of whey protein isolate. Stir thoroughly to ensure there are no lumps.

  • 5

    In a small bowl, combine the almond flour with a tiny pinch of your preferred spice (optional, such as cinnamon) to enhance flavor, though this step is optional.

  • 6

    Evenly distribute the almond flour into the bottom of each muffin cup to form a light, crisp base.

  • 7

    Spoon the cheesecake mixture over the almond flour base in each cup, filling each about 3/4 of the way.

  • 8

    Bake in the preheated oven for 18-22 minutes or until the cheesecake cups are set around the edges but still slightly soft in the center.

  • 9

    Allow the cups to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.

  • 10

    Enjoy chilled for a creamy, protein-packed dessert that aligns with your nutritional goals.

Protein Mince Cheesecake Cups

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

Protein Mince Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Protein Mince Cheesecake Cups

A high-protein, dessert cheesecake cup that delivers a creamy, tangy bite with a delightful almond flour crust. This recipe is designed to satisfy your sweet tooth while supporting your protein goals, using a blend of nonfat Greek yogurt, low-fat cottage cheese, egg whites, and whey protein. The result is a luscious, nutrient-dense treat that fits beautifully into your balanced meal plan. Note: Although 'mince' was requested, it has been omitted here to maintain traditional cheesecake flavor profiles.

NUTRITION

399kcal
Protein
59.2g
Fat
11g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

80g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 Egg Whites (approx. 66g)

1 scoop Whey Protein Isolate (30g)

0.5 scoop Whey Protein Isolate (15g)

15g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by lightly spraying with non-stick spray or using silicone cupcake liners.

  • 2

    In a medium-sized mixing bowl, combine the nonfat Greek yogurt and low-fat cottage cheese. Blend until smooth.

  • 3

    Add the egg whites to the mixture and whisk until well combined.

  • 4

    Mix in one full scoop and the additional half scoop of whey protein isolate. Stir thoroughly to ensure there are no lumps.

  • 5

    In a small bowl, combine the almond flour with a tiny pinch of your preferred spice (optional, such as cinnamon) to enhance flavor, though this step is optional.

  • 6

    Evenly distribute the almond flour into the bottom of each muffin cup to form a light, crisp base.

  • 7

    Spoon the cheesecake mixture over the almond flour base in each cup, filling each about 3/4 of the way.

  • 8

    Bake in the preheated oven for 18-22 minutes or until the cheesecake cups are set around the edges but still slightly soft in the center.

  • 9

    Allow the cups to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.

  • 10

    Enjoy chilled for a creamy, protein-packed dessert that aligns with your nutritional goals.