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

A velvety, protein-packed cheesecake with a delicate almond crust, perfect for satisfying your sweet tooth while boosting your protein intake. Enjoy the smooth, creamy texture paired with a lightly nutty crunch that makes this dessert both indulgent and nutritionally balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

313kcal
Protein
43g
Fat
10g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

85g Low-Fat Cream Cheese

50g Nonfat Greek Yogurt

20g Vanilla Whey Protein Isolate

10g Almond Flour

1 tsp Sweetener (Stevia or Erythritol)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly toasty crust, or set aside if serving no-bake.

  • 2

    In a bowl, mix together the almond flour and half of the sweetener to form the crust mixture.

  • 3

    Press the almond flour mixture evenly into the base of a small, lined, springform pan or ramekin to create a thin crust layer.

  • 4

    In a separate bowl, blend the low-fat cream cheese, nonfat Greek yogurt, whey protein isolate, and the remaining sweetener until the mixture is completely smooth and creamy.

  • 5

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

  • 6

    For a firmer texture, refrigerate the cheesecake for at least 2 hours before serving. Alternatively, if you prefer a slightly warm dessert, you can bake it for 10-12 minutes but be mindful of the total calorie count.

  • 7

    Slice and serve chilled, enjoying this protein-boosted treat as a delicious 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

A velvety, protein-packed cheesecake with a delicate almond crust, perfect for satisfying your sweet tooth while boosting your protein intake. Enjoy the smooth, creamy texture paired with a lightly nutty crunch that makes this dessert both indulgent and nutritionally balanced.

NUTRITION

313kcal
Protein
43g
Fat
10g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

85g Low-Fat Cream Cheese

50g Nonfat Greek Yogurt

20g Vanilla Whey Protein Isolate

10g Almond Flour

1 tsp Sweetener (Stevia or Erythritol)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly toasty crust, or set aside if serving no-bake.

  • 2

    In a bowl, mix together the almond flour and half of the sweetener to form the crust mixture.

  • 3

    Press the almond flour mixture evenly into the base of a small, lined, springform pan or ramekin to create a thin crust layer.

  • 4

    In a separate bowl, blend the low-fat cream cheese, nonfat Greek yogurt, whey protein isolate, and the remaining sweetener until the mixture is completely smooth and creamy.

  • 5

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

  • 6

    For a firmer texture, refrigerate the cheesecake for at least 2 hours before serving. Alternatively, if you prefer a slightly warm dessert, you can bake it for 10-12 minutes but be mindful of the total calorie count.

  • 7

    Slice and serve chilled, enjoying this protein-boosted treat as a delicious dessert.