Protein Cheesecake with Sweet Potato Crust

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

Protein Cheesecake with Sweet Potato Crust

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Sweet Potato Crust

Enjoy a light yet indulgent cheesecake that delights your palate with a creamy, high-protein filling contrasted against a subtly sweet, baked sweet potato crust. This dessert offers a delicate blend of tangy Greek yogurt, smooth low-fat cream cheese, and airy egg whites, capturing the essence of breakfast favorites in a delightful dessert form.

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NUTRITION

351kcal
Protein
35.7g
Fat
5.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

200g Non-Fat Greek Yogurt

3 Egg Whites

50g Low-Fat Cream Cheese

1 tsp Vanilla Extract

1 tsp Cinnamon

Pinch of Stevia (optional)

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Thinly slice or mash the sweet potato. Spread evenly in a small, greased baking dish to form the crust, pressing down firmly.

  • 3

    Bake the sweet potato crust for about 15-20 minutes until it softens and slightly caramelizes. Remove from the oven and let it cool.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, cinnamon, and stevia if using. Blend until the mixture is smooth and creamy.

  • 5

    Pour the protein cheesecake filling over the cooled sweet potato crust.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, just until the filling sets.

  • 7

    Allow the cheesecake to cool completely in the dish, then refrigerate for at least 2 hours to firm up further before serving.

Protein Cheesecake with Sweet Potato Crust

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

Protein Cheesecake with Sweet Potato Crust

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Sweet Potato Crust

Enjoy a light yet indulgent cheesecake that delights your palate with a creamy, high-protein filling contrasted against a subtly sweet, baked sweet potato crust. This dessert offers a delicate blend of tangy Greek yogurt, smooth low-fat cream cheese, and airy egg whites, capturing the essence of breakfast favorites in a delightful dessert form.

NUTRITION

351kcal
Protein
35.7g
Fat
5.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

200g Non-Fat Greek Yogurt

3 Egg Whites

50g Low-Fat Cream Cheese

1 tsp Vanilla Extract

1 tsp Cinnamon

Pinch of Stevia (optional)

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Thinly slice or mash the sweet potato. Spread evenly in a small, greased baking dish to form the crust, pressing down firmly.

  • 3

    Bake the sweet potato crust for about 15-20 minutes until it softens and slightly caramelizes. Remove from the oven and let it cool.

  • 4

    In a blender or food processor, combine the non-fat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, cinnamon, and stevia if using. Blend until the mixture is smooth and creamy.

  • 5

    Pour the protein cheesecake filling over the cooled sweet potato crust.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, just until the filling sets.

  • 7

    Allow the cheesecake to cool completely in the dish, then refrigerate for at least 2 hours to firm up further before serving.