Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Indulge in a luscious, creamy cheesecake that packs a protein punch. A smooth, protein-enriched filling sits atop a delicate almond crust, offering a satisfyingly rich texture and a delightful blend of tang and sweetness. Perfect as a guilt-free treat, this dessert is both visually appealing and deliciously balanced.

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NUTRITION

391kcal
Protein
38g
Fat
23g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 oz Low-Fat Cream Cheese (85g)

1 scoop Vanilla Protein Powder (30g)

1 large Egg White (33g)

1 tbsp Lemon Juice (15g)

1 tsp Stevia or Liquid Sweetener (4g)

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Line a small springform pan or ramekins with parchment paper.

  • 2

    Combine the almond flour and 1/2 teaspoon of stevia (if extra sweetness is desired for the crust) in a bowl. Press the mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    Bake the crust for 8-10 minutes until it begins to set lightly, then remove from the oven.

  • 4

    In a blender or using an immersion blender, combine the low-fat cream cheese, vanilla protein powder, egg white, lemon juice, and the remaining stevia. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for an additional 12-15 minutes, until the edges are set but the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Serve chilled and enjoy your creamy, protein-packed dessert.

Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Indulge in a luscious, creamy cheesecake that packs a protein punch. A smooth, protein-enriched filling sits atop a delicate almond crust, offering a satisfyingly rich texture and a delightful blend of tang and sweetness. Perfect as a guilt-free treat, this dessert is both visually appealing and deliciously balanced.

NUTRITION

391kcal
Protein
38g
Fat
23g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 oz Low-Fat Cream Cheese (85g)

1 scoop Vanilla Protein Powder (30g)

1 large Egg White (33g)

1 tbsp Lemon Juice (15g)

1 tsp Stevia or Liquid Sweetener (4g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Line a small springform pan or ramekins with parchment paper.

  • 2

    Combine the almond flour and 1/2 teaspoon of stevia (if extra sweetness is desired for the crust) in a bowl. Press the mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    Bake the crust for 8-10 minutes until it begins to set lightly, then remove from the oven.

  • 4

    In a blender or using an immersion blender, combine the low-fat cream cheese, vanilla protein powder, egg white, lemon juice, and the remaining stevia. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for an additional 12-15 minutes, until the edges are set but the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Serve chilled and enjoy your creamy, protein-packed dessert.