Lightened-Up Pumpkin Protein Cheesecake

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

Lightened-Up Pumpkin Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Pumpkin Protein Cheesecake

A creamy, indulgent yet light pumpkin cheesecake that delivers a burst of autumn flavor with a protein-packed twist. The smooth, spiced filling sits atop a delicate almond flour crust, offering a balanced blend of seasonal pumpkin, vanilla, and a touch of sweetness. Perfect for any meal of the day when you’re looking for a dessert-like treat that checks both the taste and nutrition boxes.

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NUTRITION

472kcal
Protein
53.1g
Fat
17.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Fat-Free Cream Cheese

½ cup Low-Fat Cottage Cheese

¼ cup Pumpkin Puree

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

¼ cup Almond Flour

½ teaspoon Pumpkin Pie Spice

1 teaspoon Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia (optional) and press firmly into the bottom of a lined or lightly greased 6-inch springform pan to form the crust.

  • 3

    In a blender or food processor, add the fat-free cream cheese, low-fat cottage cheese, pumpkin puree, vanilla whey protein isolate, egg white, pumpkin pie spice, and remaining stevia. Blend until the mixture is completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges begin to set.

  • 6

    Remove from the oven and let cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy this protein-packed, lightened-up cheesecake any time of day!

Lightened-Up Pumpkin Protein Cheesecake

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

Lightened-Up Pumpkin Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Pumpkin Protein Cheesecake

A creamy, indulgent yet light pumpkin cheesecake that delivers a burst of autumn flavor with a protein-packed twist. The smooth, spiced filling sits atop a delicate almond flour crust, offering a balanced blend of seasonal pumpkin, vanilla, and a touch of sweetness. Perfect for any meal of the day when you’re looking for a dessert-like treat that checks both the taste and nutrition boxes.

NUTRITION

472kcal
Protein
53.1g
Fat
17.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Fat-Free Cream Cheese

½ cup Low-Fat Cottage Cheese

¼ cup Pumpkin Puree

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

¼ cup Almond Flour

½ teaspoon Pumpkin Pie Spice

1 teaspoon Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia (optional) and press firmly into the bottom of a lined or lightly greased 6-inch springform pan to form the crust.

  • 3

    In a blender or food processor, add the fat-free cream cheese, low-fat cottage cheese, pumpkin puree, vanilla whey protein isolate, egg white, pumpkin pie spice, and remaining stevia. Blend until the mixture is completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges begin to set.

  • 6

    Remove from the oven and let cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy this protein-packed, lightened-up cheesecake any time of day!