Creamy Protein Lemon Cheesecake

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

Creamy Protein Lemon Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Protein Lemon Cheesecake

Enjoy a refreshing twist on cheesecake with a tangy lemon burst blended into a protein-packed creamy filling. This dessert-inspired dish features a crisp almond flour crust topped with a smooth, luscious layer of Greek yogurt, low-fat cream cheese, and vanilla whey protein, all brightened with fresh lemon juice and zest. Perfect as a versatile meal option for breakfast, lunch, or dinner.

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NUTRITION

536kcal
Protein
59.1g
Fat
24g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Non-Fat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (57g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Lemon Zest (2g)

1 packet Stevia Extract (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (if needed) until it holds together. Press the mixture evenly into the bottom of a small, springform or oven-safe dish to form the crust.

  • 3

    Bake the crust for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, fresh lemon juice, lemon zest, and stevia extract. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the filling over the cooled crust and smooth the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 7

    Slice and serve chilled, enjoying a tangy, protein-rich treat that can serve as breakfast, lunch, or dinner.

Creamy Protein Lemon Cheesecake

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

Creamy Protein Lemon Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Protein Lemon Cheesecake

Enjoy a refreshing twist on cheesecake with a tangy lemon burst blended into a protein-packed creamy filling. This dessert-inspired dish features a crisp almond flour crust topped with a smooth, luscious layer of Greek yogurt, low-fat cream cheese, and vanilla whey protein, all brightened with fresh lemon juice and zest. Perfect as a versatile meal option for breakfast, lunch, or dinner.

NUTRITION

536kcal
Protein
59.1g
Fat
24g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Non-Fat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (57g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Lemon Zest (2g)

1 packet Stevia Extract (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (if needed) until it holds together. Press the mixture evenly into the bottom of a small, springform or oven-safe dish to form the crust.

  • 3

    Bake the crust for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, fresh lemon juice, lemon zest, and stevia extract. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the filling over the cooled crust and smooth the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 7

    Slice and serve chilled, enjoying a tangy, protein-rich treat that can serve as breakfast, lunch, or dinner.