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

Enjoy a light yet indulgent dessert that packs a protein punch while keeping the calories in check. These creamy cheesecake cups combine the tang of Greek yogurt and the richness of low-fat cream cheese, subtly sweetened with honey and enriched with a touch of whey protein. Finished with a delicate almond flour base, each bite is a smooth, satisfying treat that's perfect for a protein-focused dessert craving.

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NUTRITION

340kcal
Protein
42.2g
Fat
11.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

50g Low-fat Cream Cheese

50g Egg Whites

15g Vanilla Whey Protein Isolate

10g Almond Flour

10g Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone cupcake liners.

  • 2

    In a medium bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein isolate until smooth and well combined.

  • 3

    In a separate small bowl, mix the almond flour and honey to create a slightly sticky mixture that will serve as the base for each cheesecake cup.

  • 4

    Spoon a thin layer of the almond flour-honey mix into the bottom of each muffin cup, pressing lightly to form an even base.

  • 5

    Divide the creamy yogurt mixture evenly among the prepared muffin cups, smoothing the tops with the back of a spoon.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers still have a slight wobble for a creamy texture.

  • 7

    Allow the cheesecake cups to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, and enjoy your protein-packed dessert treat.

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

Enjoy a light yet indulgent dessert that packs a protein punch while keeping the calories in check. These creamy cheesecake cups combine the tang of Greek yogurt and the richness of low-fat cream cheese, subtly sweetened with honey and enriched with a touch of whey protein. Finished with a delicate almond flour base, each bite is a smooth, satisfying treat that's perfect for a protein-focused dessert craving.

NUTRITION

340kcal
Protein
42.2g
Fat
11.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

50g Low-fat Cream Cheese

50g Egg Whites

15g Vanilla Whey Protein Isolate

10g Almond Flour

10g Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone cupcake liners.

  • 2

    In a medium bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein isolate until smooth and well combined.

  • 3

    In a separate small bowl, mix the almond flour and honey to create a slightly sticky mixture that will serve as the base for each cheesecake cup.

  • 4

    Spoon a thin layer of the almond flour-honey mix into the bottom of each muffin cup, pressing lightly to form an even base.

  • 5

    Divide the creamy yogurt mixture evenly among the prepared muffin cups, smoothing the tops with the back of a spoon.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers still have a slight wobble for a creamy texture.

  • 7

    Allow the cheesecake cups to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, and enjoy your protein-packed dessert treat.