Creamy Lemon Vanilla Protein Cheesecake

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

Creamy Lemon Vanilla Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Vanilla Protein Cheesecake

A light and creamy cheesecake that offers a burst of lemon and vanilla flavor, perfect for any meal time. This dessert-style dish is packed with protein from a blend of low-fat cream cheese, nonfat Greek yogurt, and vanilla whey protein, while a delicate almond flour crust adds a satisfying crunch, making it both nutritious and indulgent.

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NUTRITION

456kcal
Protein
47.7g
Fat
19.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Fresh Lemon Juice

1 tsp Lemon Zest

1 tsp Vanilla Extract

1/4 cup Almond Flour

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or pie dish.

  • 2

    In a bowl, mix the almond flour with a pinch of salt. Press this mixture evenly onto the base of the pan to form the crust.

  • 3

    In a separate large bowl, combine the low-fat cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and egg white. Beat until smooth and well incorporated.

  • 4

    Stir in the fresh lemon juice, lemon zest, and vanilla extract into the cream mixture.

  • 5

    Pour the filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the mixture is set around the edges with a slight wobble in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, enjoying a protein-packed, creamy slice that fits perfectly within your nutritional goals.

Creamy Lemon Vanilla Protein Cheesecake

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

Creamy Lemon Vanilla Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Vanilla Protein Cheesecake

A light and creamy cheesecake that offers a burst of lemon and vanilla flavor, perfect for any meal time. This dessert-style dish is packed with protein from a blend of low-fat cream cheese, nonfat Greek yogurt, and vanilla whey protein, while a delicate almond flour crust adds a satisfying crunch, making it both nutritious and indulgent.

NUTRITION

456kcal
Protein
47.7g
Fat
19.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Fresh Lemon Juice

1 tsp Lemon Zest

1 tsp Vanilla Extract

1/4 cup Almond Flour

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or pie dish.

  • 2

    In a bowl, mix the almond flour with a pinch of salt. Press this mixture evenly onto the base of the pan to form the crust.

  • 3

    In a separate large bowl, combine the low-fat cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and egg white. Beat until smooth and well incorporated.

  • 4

    Stir in the fresh lemon juice, lemon zest, and vanilla extract into the cream mixture.

  • 5

    Pour the filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the mixture is set around the edges with a slight wobble in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, enjoying a protein-packed, creamy slice that fits perfectly within your nutritional goals.