Vanilla-Maple Protein Cheesecake with Almond Crust

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

Vanilla-Maple Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Vanilla-Maple Protein Cheesecake with Almond Crust

A light yet satisfying protein-packed cheesecake featuring a subtle vanilla-maple flavor layered on a crisp almond crust. This indulgent treat cleverly balances creamy, tangy filling with a nutty base to deliver a delightful taste experience while meeting your protein and calorie goals.

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NUTRITION

497kcal
Protein
50.6g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Almond Flour (28g)

1 large Egg White (33g)

0.5 tsp Maple Syrup for crust (4g)

100g Nonfat Greek Yogurt

60g Fat-Free Cream Cheese

1 scoop Vanilla Whey Protein Powder (30g)

1 tbsp Maple Syrup for filling (20g)

0.5 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper for easy removal.

  • 2

    For the almond crust, combine almond flour, egg white, and 0.5 teaspoon of maple syrup in a small bowl. Mix until a smooth dough forms.

  • 3

    Press the crust mixture evenly into the base of the prepared dish. Bake in the preheated oven for about 8-10 minutes or until it just starts to set and turn light golden. Remove from the oven and let cool slightly.

  • 4

    In a separate bowl, mix together the nonfat Greek yogurt, fat-free cream cheese, vanilla whey protein powder, 1 tablespoon maple syrup, vanilla extract, and lemon juice until smooth and creamy. Use a hand mixer or whisk to achieve a lump-free consistency.

  • 5

    Spread the filling evenly over the cooled crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the cheesecake to firm up.

  • 7

    Serve chilled and enjoy your protein-packed treat that perfectly balances creamy tanginess with a delicate nutty crunch.

Vanilla-Maple Protein Cheesecake with Almond Crust

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

Vanilla-Maple Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Vanilla-Maple Protein Cheesecake with Almond Crust

A light yet satisfying protein-packed cheesecake featuring a subtle vanilla-maple flavor layered on a crisp almond crust. This indulgent treat cleverly balances creamy, tangy filling with a nutty base to deliver a delightful taste experience while meeting your protein and calorie goals.

NUTRITION

497kcal
Protein
50.6g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Almond Flour (28g)

1 large Egg White (33g)

0.5 tsp Maple Syrup for crust (4g)

100g Nonfat Greek Yogurt

60g Fat-Free Cream Cheese

1 scoop Vanilla Whey Protein Powder (30g)

1 tbsp Maple Syrup for filling (20g)

0.5 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper for easy removal.

  • 2

    For the almond crust, combine almond flour, egg white, and 0.5 teaspoon of maple syrup in a small bowl. Mix until a smooth dough forms.

  • 3

    Press the crust mixture evenly into the base of the prepared dish. Bake in the preheated oven for about 8-10 minutes or until it just starts to set and turn light golden. Remove from the oven and let cool slightly.

  • 4

    In a separate bowl, mix together the nonfat Greek yogurt, fat-free cream cheese, vanilla whey protein powder, 1 tablespoon maple syrup, vanilla extract, and lemon juice until smooth and creamy. Use a hand mixer or whisk to achieve a lump-free consistency.

  • 5

    Spread the filling evenly over the cooled crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the cheesecake to firm up.

  • 7

    Serve chilled and enjoy your protein-packed treat that perfectly balances creamy tanginess with a delicate nutty crunch.