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 lighter twist on a classic cheesecake with a velvety vanilla-infused filling set on a delicate almond flour crust. This reimagined cheesecake delivers a satisfying balance of creamy texture and subtle sweetness, perfect for a nutritious start to your day or a refreshing meal any time.

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NUTRITION

356kcal
Protein
31g
Fat
18.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

3 large Egg Whites

1/8 cup Almond Flour

1/2 teaspoon Coconut Oil

1 teaspoon Vanilla Bean Extract

1 packet Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, individual springform or a ramekin dish with coconut oil.

  • 2

    In a medium bowl, combine the low-fat cream cheese, nonfat Greek yogurt, egg whites, stevia, and vanilla bean extract. Beat until smooth and fully incorporated.

  • 3

    In a separate small bowl, mix the almond flour with the remaining coconut oil. Press the mixture into the bottom of your greased dish to form an even crust.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Serve chilled and enjoy a light yet satisfying treat.

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 lighter twist on a classic cheesecake with a velvety vanilla-infused filling set on a delicate almond flour crust. This reimagined cheesecake delivers a satisfying balance of creamy texture and subtle sweetness, perfect for a nutritious start to your day or a refreshing meal any time.

NUTRITION

356kcal
Protein
31g
Fat
18.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

3 large Egg Whites

1/8 cup Almond Flour

1/2 teaspoon Coconut Oil

1 teaspoon Vanilla Bean Extract

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, individual springform or a ramekin dish with coconut oil.

  • 2

    In a medium bowl, combine the low-fat cream cheese, nonfat Greek yogurt, egg whites, stevia, and vanilla bean extract. Beat until smooth and fully incorporated.

  • 3

    In a separate small bowl, mix the almond flour with the remaining coconut oil. Press the mixture into the bottom of your greased dish to form an even crust.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Serve chilled and enjoy a light yet satisfying treat.