Name: Mini Baked Vanilla Bean Cheesecakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Non-fat Greek yogurt; 1 tbsp Light cream cheese; 1 large Egg white; 1 tsp Honey; 0.5 tsp Vanilla bean paste; 1 square Graham cracker; 0.13 tsp Sea salt

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

YOUR SOLIN GENERATED RECIPE

Mini Baked Vanilla Bean Cheesecakes

Velvety Greek yogurt and vanilla bean paste are baked into light, protein-packed cheesecakes over a crisp graham cracker crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

12.3g

Fat

3.1g

Carbs

25.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Non-fat Greek yogurt

1 tbsp Light cream cheese

1 large Egg white

1 tsp Honey

0.5 tsp Vanilla bean paste

1 square Graham cracker

0.13 tsp Sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and place two paper liners into a standard muffin tin.
2
Finely crush the graham cracker square into crumbs and divide them evenly between the two liners, pressing down firmly with the back of a spoon to create a flat base.
3
In a small mixing bowl, whisk together the Greek yogurt, light cream cheese, egg white, honey, vanilla bean paste, and sea salt until the batter is completely smooth and silky.
4
Divide the cheesecake mixture evenly between the two prepared liners, pouring it directly over the graham cracker crusts.
5
Bake for 18 to 20 minutes until the edges are set and slightly firm to the touch, but the centers still have a very slight jiggle.
6
Remove from the oven and allow the cheesecakes to cool completely at room temperature on a wire rack.
7
Transfer the cheesecakes to the refrigerator and chill for at least 2 hours to allow the texture to set before serving.