YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake Cups
Enjoy these luscious, cream cheese-free protein-packed dessert cups featuring a velvety blend of nonfat Greek yogurt, smooth low-fat cottage cheese, and a hint of vanilla whey protein, all nestled atop a delicate almond crust. Perfectly portioned to satisfy your sweet cravings while fueling your body with high-quality protein, these cheesecake cups deliver an indulgent yet clean finish.
INGREDIENTS
150g Nonfat Greek Yogurt
100g Low-Fat Cottage Cheese
15g Vanilla Whey Protein Powder
15g Almond Flour
5g Unsalted Butter
1 tsp Vanilla Extract
1 tsp Lemon Zest
Pinch of Stevia
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin or cupcake pan.
In a small bowl, combine the almond flour and melted unsalted butter. Press a small amount of the mixture into the base of each muffin cup to form a thin, even crust.
In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, vanilla extract, lemon zest, and a pinch of stevia until the mixture is completely smooth.
Spoon or pipe the creamy filling over the prepared crust in each muffin cup, smoothing the top with the back of a spoon.
Bake in the preheated oven for 12-15 minutes, just until the edges begin to set. Avoid overbaking to ensure a silky texture.
Remove the cheesecake cups from the oven and allow them to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to enhance the creamy consistency.
Enjoy your protein-packed, egg-free cheesecake cups as a delightful, nutritious dessert!