Lightened-Up Vanilla Bean Cheesecake

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

Lightened-Up Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake

Enjoy a health-forward twist on a classic dessert turned into a balanced meal option. This lightened-up vanilla bean cheesecake features a crunchy almond flour crust layered with a creamy, protein-packed filling, offering just the right balance of sweetness and tang. Perfectly portioned to support your nutritional goals while satisfying your dessert cravings.

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NUTRITION

443kcal
Protein
32g
Fat
25.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil, melted (5g)

4 oz Low-Fat Cream Cheese (113g)

1/2 cup Nonfat Greek Yogurt (120g)

2 large Egg Whites (66g total)

2 tbsp Low-Fat Sour Cream (30g)

1 tsp Vanilla Bean Paste (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, 5-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the texture resembles wet sand, then press firmly into the bottom of the prepared pan to form an even crust.

  • 3

    In a separate medium bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, egg whites, low-fat sour cream, and vanilla bean paste until the mixture is smooth and well combined.

  • 4

    Pour the cream cheese mixture over the pressed almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center still jiggles slightly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled, enjoying a light yet indulgent treat that supports your nutritional goals.

Lightened-Up Vanilla Bean Cheesecake

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

Lightened-Up Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake

Enjoy a health-forward twist on a classic dessert turned into a balanced meal option. This lightened-up vanilla bean cheesecake features a crunchy almond flour crust layered with a creamy, protein-packed filling, offering just the right balance of sweetness and tang. Perfectly portioned to support your nutritional goals while satisfying your dessert cravings.

NUTRITION

443kcal
Protein
32g
Fat
25.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil, melted (5g)

4 oz Low-Fat Cream Cheese (113g)

1/2 cup Nonfat Greek Yogurt (120g)

2 large Egg Whites (66g total)

2 tbsp Low-Fat Sour Cream (30g)

1 tsp Vanilla Bean Paste (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, 5-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the texture resembles wet sand, then press firmly into the bottom of the prepared pan to form an even crust.

  • 3

    In a separate medium bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, egg whites, low-fat sour cream, and vanilla bean paste until the mixture is smooth and well combined.

  • 4

    Pour the cream cheese mixture over the pressed almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center still jiggles slightly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled, enjoying a light yet indulgent treat that supports your nutritional goals.