Creamy Chocolate Protein Cheesecake Cups

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

Creamy Chocolate Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake Cups

Chilled chocolate cheesecake cups made with protein-rich Greek yogurt and almond flour, topped with a sprinkle of velvety dark chocolate chips.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
38.2g
Fat
16g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

20g Chocolate Whey Protein Powder

15g Almond Flour

5g Coconut Oil (melted)

5g Unsweetened Cocoa Powder

5g Dark Chocolate Chips

0.5 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 2

    Divide the almond mixture between two silicone muffin liners and press down firmly to create a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, chocolate protein powder, cocoa powder, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Spoon the chocolate cheesecake filling over the almond crusts and smooth the tops with the back of a spoon.

  • 5

    Sprinkle the dark chocolate chips evenly over the top of each cup.

  • 6

    Place the cups in the freezer for 30 to 45 minutes to set before serving.

Creamy Chocolate Protein Cheesecake Cups

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

Creamy Chocolate Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake Cups

Chilled chocolate cheesecake cups made with protein-rich Greek yogurt and almond flour, topped with a sprinkle of velvety dark chocolate chips.

NUTRITION

352kcal
Protein
38.2g
Fat
16g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

20g Chocolate Whey Protein Powder

15g Almond Flour

5g Coconut Oil (melted)

5g Unsweetened Cocoa Powder

5g Dark Chocolate Chips

0.5 tsp Vanilla Extract

PREPARATION

  • 1

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 2

    Divide the almond mixture between two silicone muffin liners and press down firmly to create a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, chocolate protein powder, cocoa powder, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Spoon the chocolate cheesecake filling over the almond crusts and smooth the tops with the back of a spoon.

  • 5

    Sprinkle the dark chocolate chips evenly over the top of each cup.

  • 6

    Place the cups in the freezer for 30 to 45 minutes to set before serving.