Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Chilled cheesecake bites made with creamy Greek yogurt and vanilla protein, baked on a nutty almond crust and topped with a juicy blueberry burst.

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NUTRITION

342kcal
Protein
41.4g
Fat
11.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and line four cavities of a muffin tin with silicone or parchment liners.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough.

  • 3

    Press the almond mixture firmly into the bottom of each muffin liner to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 5

    Divide the cheesecake batter evenly among the four muffin cups, pouring it directly over the almond crusts.

  • 6

    Gently press a few fresh blueberries into the top of each cheesecake cup.

  • 7

    Bake for 20 to 22 minutes until the edges are set but the centers still have a very slight jiggle.

  • 8

    Remove from the oven and allow the cups to cool completely at room temperature before transferring them to the refrigerator.

  • 9

    Chill for at least 2 hours to allow the texture to firm up before serving.

Greek Yogurt Protein Cheesecake Cups

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

Greek Yogurt Protein Cheesecake Cups

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Chilled cheesecake bites made with creamy Greek yogurt and vanilla protein, baked on a nutty almond crust and topped with a juicy blueberry burst.

NUTRITION

342kcal
Protein
41.4g
Fat
11.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and line four cavities of a muffin tin with silicone or parchment liners.

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough.

  • 3

    Press the almond mixture firmly into the bottom of each muffin liner to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 5

    Divide the cheesecake batter evenly among the four muffin cups, pouring it directly over the almond crusts.

  • 6

    Gently press a few fresh blueberries into the top of each cheesecake cup.

  • 7

    Bake for 20 to 22 minutes until the edges are set but the centers still have a very slight jiggle.

  • 8

    Remove from the oven and allow the cups to cool completely at room temperature before transferring them to the refrigerator.

  • 9

    Chill for at least 2 hours to allow the texture to firm up before serving.