YOUR SOLIN GENERATED RECIPE
Protein-Packed Creamy Pumpkin Cheesecake Squares
A delightful, protein-loaded twist on classic pumpkin cheesecake squares. This recipe features a delicate almond flour crust topped with a luscious, creamy pumpkin filling enriched with non-fat cream cheese, Greek yogurt, and a boost of whey protein. Perfectly balanced to nourish and satisfy your taste buds while supporting your fitness goals.
INGREDIENTS
1/4 cup Almond Flour (28g)
4 ounces Non-Fat Cream Cheese (113g)
3/4 cup Non-Fat Greek Yogurt (170g)
1/2 cup Pumpkin Puree (123g)
1/2 scoop Whey Protein Isolate (15g)
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small baking pan or line it with parchment paper for easy removal.
In a small bowl, mix the almond flour with a tiny pinch of sweetener or spice if desired. Press this mixture evenly into the bottom of the prepared pan to form a firm crust.
In a separate bowl, combine the non-fat cream cheese, non-fat Greek yogurt, pumpkin puree, and whey protein isolate. Whisk until the mixture is smooth and uniform, ensuring there are no lumps.
Pour the pumpkin cheesecake filling over the almond flour crust, spreading it evenly.
Place the pan in the preheated oven and bake for about 20-25 minutes, or until the edges start to set and turn slightly golden.
Remove the pan from the oven and allow the cheesecake squares to cool at room temperature before refrigerating for at least 2 hours to firm up.
Once chilled, cut into squares. Enjoy your protein-packed, creamy pumpkin cheesecake squares as a nourishing meal or a satisfying treat!