YOUR SOLIN GENERATED RECIPE
Blueberry Protein Cheesecake
A light, high-protein blueberry cheesecake that feels decadently creamy while keeping your macros in check. This dessert features a delicate almond flour crust topped with a silky filling crafted from egg whites, low‐fat cream cheese, fat-free cottage cheese, and a hint of vanilla whey protein. Finished off with a fresh blueberry topping, every bite offers a perfect balance of tangy and sweet flavors in a refreshingly modern twist on a classic treat.
INGREDIENTS
3 egg whites (90 g total)
2 oz low-fat cream cheese
1/3 cup fat-free cottage cheese (75 g)
0.75 scoop vanilla whey protein isolate
1/8 cup almond flour (14 g)
1/4 cup blueberries (40 g)
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin with non-stick spray.
In a small bowl, mix the almond flour with a tiny drizzle of water until it forms a crumbly, pressable mixture. Press the almond flour mixture evenly into the bottom of the pan to form a thin crust.
In a blender or food processor, combine the egg whites, low-fat cream cheese, fat-free cottage cheese, and vanilla whey protein isolate. Blend until the mixture is completely smooth and creamy.
Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.
Gently spoon the blueberries over the top of the cheesecake filling, pressing lightly so they adhere.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center still has a slight wobble. Avoid overbaking to maintain a creamy texture.
Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to let the cheesecake firm up.
Enjoy this refreshing, protein-packed cheesecake as a guilt-free dessert!