Name: Creamy Protein Cheesecake Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 ounces Low-fat Cream Cheese; 1/4 cup Non-fat Plain Greek Yogurt; 15 grams Vanilla Whey Protein Isolate; 1.5 tablespoons Almond Flour; 1/2 teaspoon Unsalted Butter, melted; 1 tablespoon Liquid Egg Whites

Nutrition

Per serving

259 calories

Protein: 27g; 40% of calories
Carbs: 8g; 13% of calories
Fat: 14g; 48% of calories

Ingredients

6 items

1½ ounces Low-fat Cream Cheese
¼ cup Non-fat Plain Greek Yogurt
15 grams Vanilla Whey Protein Isolate
1½ tablespoons Almond Flour
½ teaspoon Unsalted Butter, melted
1 tablespoon Liquid Egg Whites

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and place two silicone or parchment liners into a muffin tin.
Stir together the almond flour and melted butter in a small bowl until the mixture is crumbly.
Press the almond mixture firmly into the bottom of the liners to form a thin, even crust.
Whisk the cream cheese, Greek yogurt, protein powder, and egg whites in a bowl until the batter is smooth and lump-free.
Distribute the cheesecake batter evenly between the two liners, smoothing the tops with a spoon.
Bake for 15 to 18 minutes until the edges are firm but the center remains slightly jiggly.
Remove from the oven and let cool completely at room temperature before placing in the refrigerator for at least two hours to set.

Nutrition

Ingredients

Instructions

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