Chocolate Protein Cheesecake Cups

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

Chocolate Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake Cups

These rich and creamy chocolate protein cheesecake cups are a guilt-free dessert indulgence that perfectly balances velvety texture with a slight crunch of an almond flour crust. Baked to a gentle set and finished with a hint of cocoa aroma, they offer a nourishing treat that supports your fitness goals while delighting your taste buds.

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NUTRITION

377kcal
Protein
36.7g
Fat
19.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese (per serving)

1 scoop Chocolate Protein Powder (per serving)

1/4 cup Nonfat Greek Yogurt (per serving)

1 Egg White (per serving)

2 tbsp Almond Flour (for crust, per serving)

1 tsp Unsalted Butter (for crust, per serving)

1 tbsp Cocoa Powder (for filling)

1 tsp Sweetener (to taste)

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a mini muffin tin by lightly greasing with nonstick spray or lining with silicone cups.

  • 2

    For the crust: In a small bowl, mix almond flour with melted unsalted butter and a pinch of sweetener. Press about 2 tablespoons of the mixture into the bottom of each mini cup to form an even layer.

  • 3

    In a separate bowl, blend the low-fat cream cheese until smooth. Add the chocolate protein powder, nonfat Greek yogurt, cocoa powder, sweetener, and egg white. Whisk until the mixture is completely combined and creamy.

  • 4

    Divide the cheesecake filling evenly over the prepared crusts in the muffin tin.

  • 5

    Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Be careful not to overbake to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cups cool to room temperature. Refrigerate for at least 2 hours before serving to achieve a firmer consistency.

Chocolate Protein Cheesecake Cups

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

Chocolate Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake Cups

These rich and creamy chocolate protein cheesecake cups are a guilt-free dessert indulgence that perfectly balances velvety texture with a slight crunch of an almond flour crust. Baked to a gentle set and finished with a hint of cocoa aroma, they offer a nourishing treat that supports your fitness goals while delighting your taste buds.

NUTRITION

377kcal
Protein
36.7g
Fat
19.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese (per serving)

1 scoop Chocolate Protein Powder (per serving)

1/4 cup Nonfat Greek Yogurt (per serving)

1 Egg White (per serving)

2 tbsp Almond Flour (for crust, per serving)

1 tsp Unsalted Butter (for crust, per serving)

1 tbsp Cocoa Powder (for filling)

1 tsp Sweetener (to taste)

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a mini muffin tin by lightly greasing with nonstick spray or lining with silicone cups.

  • 2

    For the crust: In a small bowl, mix almond flour with melted unsalted butter and a pinch of sweetener. Press about 2 tablespoons of the mixture into the bottom of each mini cup to form an even layer.

  • 3

    In a separate bowl, blend the low-fat cream cheese until smooth. Add the chocolate protein powder, nonfat Greek yogurt, cocoa powder, sweetener, and egg white. Whisk until the mixture is completely combined and creamy.

  • 4

    Divide the cheesecake filling evenly over the prepared crusts in the muffin tin.

  • 5

    Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Be careful not to overbake to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cups cool to room temperature. Refrigerate for at least 2 hours before serving to achieve a firmer consistency.