Name: High-Protein Cheesecake Cups with Whipped Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-fat Cottage Cheese; 1 scoop Vanilla Whey Protein Isolate; 1 large Egg; 2 tbsp Heavy Whipping Cream; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

High-Protein Cheesecake Cups with Whipped Cream

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

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake Cups with Whipped Cream

Oven-baked vanilla cheesecake cups made with protein-packed cottage cheese and eggs, finished with a dollop of velvety whipped cream.

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NUTRITION

Protein

59.9g

Fat

21.1g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese

1 scoop Vanilla Whey Protein Isolate

1 large Egg

2 tbsp Heavy Whipping Cream

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a muffin tin with four silicone liners.
2
Place the cottage cheese in a high-speed blender and process until the texture is completely smooth and creamy.
3
Add the egg, vanilla protein powder, monk fruit sweetener, and vanilla extract to the blender and pulse until just combined.
4
Divide the batter evenly among the four prepared muffin cups.
5
Bake for 20 to 25 minutes until the edges are firm but the centers still have a slight jiggle.
6
Remove from the oven and allow the cups to cool to room temperature before refrigerating for at least two hours to set.
7
In a chilled bowl, whisk the heavy whipping cream until stiff peaks form and top each cold cheesecake cup with a velvety dollop before serving.