Name: Chocolate Protein Mini Cheesecakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 tbsp Non-fat Greek yogurt; 1 tbsp Low-fat cream cheese; 0.5 tbsp Unsweetened cocoa powder; 0.5 tbsp Liquid egg whites; 0.5 tbsp Monkfruit sweetener; 0.13 tsp Vanilla extract; 0.03 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

Chocolate Protein Mini Cheesecakes

Baked chocolate cheesecakes made with Greek yogurt and cocoa, featuring a velvety texture and a rich, comforting finish.

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NUTRITION

Protein

5.9g

Fat

1.9g

Carbs

5.4g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Non-fat Greek yogurt

1 tbsp Low-fat cream cheese

0.5 tbsp Unsweetened cocoa powder

0.5 tbsp Liquid egg whites

0.5 tbsp Monkfruit sweetener

0.13 tsp Vanilla extract

0.03 tsp Sea salt

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PREPARATION

1
Preheat your oven to 325°F and line four wells of a mini muffin tin with paper liners.
2
In a medium mixing bowl, whisk the softened cream cheese and Greek yogurt together until the mixture is completely smooth and free of lumps.
3
Sift the unsweetened cocoa powder into the bowl to prevent clumping, then add the monkfruit sweetener, liquid egg whites, vanilla extract, and sea salt.
4
Stir the batter gently with a spatula until the chocolate is fully incorporated and the mixture appears glossy.
5
Divide the cheesecake batter evenly among the four prepared mini muffin liners, smoothing the tops with the back of a spoon.
6
Bake for 15 to 18 minutes until the edges are set and firm to the touch but the centers still have a very slight jiggle.
7
Remove from the oven and allow the cheesecakes to cool completely at room temperature before transferring them to the refrigerator for at least 2 hours to firm up.