Creamy Protein Cheesecake with Spinach-Infused Crust

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

Creamy Protein Cheesecake with Spinach-Infused Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Spinach-Infused Crust

A delightful twist on cheesecake that marries creamy, protein-packed filling with a vibrant, spinach-infused crust. This recipe delivers a smooth, luscious dessert experience with a clean balance of flavors, ideal for those seeking a nutritious, guilt-free treat.

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NUTRITION

341kcal
Protein
37.6g
Fat
15.8g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

2 large Egg Whites (for filling)

1/4 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Protein Powder

1/8 cup Almond Flour

1/4 cup Fresh Spinach (pureed)

1 large Egg White (for crust)

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small ramekin or mini springform pan by lightly spraying with non-stick spray.

  • 2

    In a medium bowl, blend the low-fat cream cheese, 2 egg whites, nonfat Greek yogurt, and vanilla protein powder until smooth and creamy. Set aside the cheesecake filling.

  • 3

    For the crust, combine the almond flour with the pureed spinach in a small bowl. Add one egg white to help bind the crust mixture. Stir well until a uniform mixture forms.

  • 4

    Press the spinach-almond crust mixture firmly into the bottom of the prepared pan, ensuring an even layer.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cheesecake to cool to room temperature before refrigerating for at least an hour to firm up.

  • 8

    Serve chilled for a refreshing, protein-packed dessert.

Creamy Protein Cheesecake with Spinach-Infused Crust

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

Creamy Protein Cheesecake with Spinach-Infused Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Spinach-Infused Crust

A delightful twist on cheesecake that marries creamy, protein-packed filling with a vibrant, spinach-infused crust. This recipe delivers a smooth, luscious dessert experience with a clean balance of flavors, ideal for those seeking a nutritious, guilt-free treat.

NUTRITION

341kcal
Protein
37.6g
Fat
15.8g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

2 large Egg Whites (for filling)

1/4 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Protein Powder

1/8 cup Almond Flour

1/4 cup Fresh Spinach (pureed)

1 large Egg White (for crust)

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small ramekin or mini springform pan by lightly spraying with non-stick spray.

  • 2

    In a medium bowl, blend the low-fat cream cheese, 2 egg whites, nonfat Greek yogurt, and vanilla protein powder until smooth and creamy. Set aside the cheesecake filling.

  • 3

    For the crust, combine the almond flour with the pureed spinach in a small bowl. Add one egg white to help bind the crust mixture. Stir well until a uniform mixture forms.

  • 4

    Press the spinach-almond crust mixture firmly into the bottom of the prepared pan, ensuring an even layer.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cheesecake to cool to room temperature before refrigerating for at least an hour to firm up.

  • 8

    Serve chilled for a refreshing, protein-packed dessert.