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 refreshing twist on a classic dessert turned into a light yet satisfying meal. This cheesecake features a creamy, protein-boosted filling with the aromatic essence of vanilla bean and a delicate graham cracker crust. Perfect for anyone looking to indulge without derailing nutrition goals.

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NUTRITION

430kcal
Protein
39.1g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Fat-Free Cream Cheese

1/2 cup Nonfat Greek Yogurt

2 large Egg Whites

1 Vanilla Bean (scraped)

1 tbsp Fresh Lemon Juice

1/3 cup Reduced-Fat Graham Cracker Crumbs

1 tsp Stevia or Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the reduced-fat graham cracker crumbs and, if desired, a light spray of cooking oil or a few drops of water to help bind them. Press this mixture into the bottom of a small, lined baking pan to form an even crust.

  • 3

    In a blender or food processor, add the fat-free cream cheese, nonfat Greek yogurt, egg whites, stevia, and lemon juice. Split the vanilla bean and scrape the seeds into the mixture. Blend until absolutely smooth.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving to fully set the cheesecake.

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 refreshing twist on a classic dessert turned into a light yet satisfying meal. This cheesecake features a creamy, protein-boosted filling with the aromatic essence of vanilla bean and a delicate graham cracker crust. Perfect for anyone looking to indulge without derailing nutrition goals.

NUTRITION

430kcal
Protein
39.1g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Fat-Free Cream Cheese

1/2 cup Nonfat Greek Yogurt

2 large Egg Whites

1 Vanilla Bean (scraped)

1 tbsp Fresh Lemon Juice

1/3 cup Reduced-Fat Graham Cracker Crumbs

1 tsp Stevia or Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the reduced-fat graham cracker crumbs and, if desired, a light spray of cooking oil or a few drops of water to help bind them. Press this mixture into the bottom of a small, lined baking pan to form an even crust.

  • 3

    In a blender or food processor, add the fat-free cream cheese, nonfat Greek yogurt, egg whites, stevia, and lemon juice. Split the vanilla bean and scrape the seeds into the mixture. Blend until absolutely smooth.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving to fully set the cheesecake.