YOUR SOLIN GENERATED RECIPE
Chocolate Protein Cheesecake Cups
Enjoy a guilt-free dessert that packs a protein punch! These Chocolate Protein Cheesecake Cups offer a delectable, creamy filling on top of a delicate cocoa-infused almond crust, perfect for satisfying your sweet cravings while supporting your nutritional goals.
INGREDIENTS
2 tbsp Almond Flour (14g)
1 large Egg White (33g)
1 tbsp Unsweetened Cocoa Powder (5g)
2 oz Low-Fat Cream Cheese (56g)
1/2 cup Nonfat Cottage Cheese (113g)
1/2 scoop Chocolate Whey Protein Powder (15g)
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or lined ramekins.
In a small bowl, combine the almond flour, egg white, and cocoa powder until a uniform mixture forms.
Press the mixture firmly into the base of each muffin cup to form a thin crust layer.
Bake the crusts in the preheated oven for 8 minutes, then remove and let them cool slightly.
In another bowl, blend the low-fat cream cheese, nonfat cottage cheese, and chocolate whey protein powder until smooth and creamy.
Spoon the cheesecake filling over the pre-baked crusts, ensuring each cup is evenly filled.
Return the cups to the oven for an additional 10-12 minutes, or until the edges start to set. Alternatively, chill in the refrigerator for 2-3 hours for a no-bake version.
Allow to cool slightly before serving and enjoy your protein-packed chocolate cheesecake treat!