Creamy Greek Yogurt Protein Cheesecake Cups

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

Creamy Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Cups

Indulge in these light and creamy cheesecake cups that pack a protein punch while keeping calories in check. The tangy blend of Greek yogurt and fat-free cream cheese, harmonized with a hint of vanilla whey protein and a subtle almond flour crust, creates a luscious dessert with a bright, refreshing finish from a squeeze of lemon. Perfect as a guilt-free treat that satisfies your sweet tooth and your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
43.3g
Fat
9.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (approx. 182g)

1.5 oz Fat-Free Cream Cheese (approx. 42g)

0.8 scoop Vanilla Whey Protein Powder (approx. 24g)

0.125 cup Almond Flour (approx. 14g)

0.5 tsp Stevia Powder

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F if you plan to toast the almond flour slightly for enhanced flavor. Alternatively, simply mix raw for a softer crust.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and vanilla whey protein powder. Stir until the mixture is smooth and uniform.

  • 3

    Add the almond flour and stevia powder to the mixture. Squeeze in the fresh lemon juice and mix thoroughly to blend all the flavors.

  • 4

    Divide the mixture evenly into small, ramekin-sized cups or silicone muffin liners, smoothing the top with a spatula.

  • 5

    Chill the cups in the refrigerator for at least 2 hours to set the cheesecake texture.

  • 6

    For an extra touch, you can optionally toast the almond flour in a dry skillet over medium heat for 3-4 minutes before mixing, then allow it to cool before adding.

  • 7

    Serve chilled and enjoy this protein-packed, creamy dessert.

Creamy Greek Yogurt Protein Cheesecake Cups

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

Creamy Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Cups

Indulge in these light and creamy cheesecake cups that pack a protein punch while keeping calories in check. The tangy blend of Greek yogurt and fat-free cream cheese, harmonized with a hint of vanilla whey protein and a subtle almond flour crust, creates a luscious dessert with a bright, refreshing finish from a squeeze of lemon. Perfect as a guilt-free treat that satisfies your sweet tooth and your nutritional goals.

NUTRITION

338kcal
Protein
43.3g
Fat
9.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (approx. 182g)

1.5 oz Fat-Free Cream Cheese (approx. 42g)

0.8 scoop Vanilla Whey Protein Powder (approx. 24g)

0.125 cup Almond Flour (approx. 14g)

0.5 tsp Stevia Powder

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 350°F if you plan to toast the almond flour slightly for enhanced flavor. Alternatively, simply mix raw for a softer crust.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and vanilla whey protein powder. Stir until the mixture is smooth and uniform.

  • 3

    Add the almond flour and stevia powder to the mixture. Squeeze in the fresh lemon juice and mix thoroughly to blend all the flavors.

  • 4

    Divide the mixture evenly into small, ramekin-sized cups or silicone muffin liners, smoothing the top with a spatula.

  • 5

    Chill the cups in the refrigerator for at least 2 hours to set the cheesecake texture.

  • 6

    For an extra touch, you can optionally toast the almond flour in a dry skillet over medium heat for 3-4 minutes before mixing, then allow it to cool before adding.

  • 7

    Serve chilled and enjoy this protein-packed, creamy dessert.