High-Protein Creamy Vanilla Bean Cheesecake

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

High-Protein Creamy Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Vanilla Bean Cheesecake

A smooth, creamy cheesecake packed with protein, featuring a luscious blend of nonfat Greek yogurt, low-fat cottage cheese, and egg whites, enriched with vanilla bean and a hint of almond flour in the crust. This dessert-meets-meal option is perfect for a satisfying start or savory end to your day.

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NUTRITION

363kcal
Protein
58g
Fat
9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (60g)

2 large Egg Whites (68g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/8 cup Almond Flour (15g)

1/2 teaspoon Vanilla Bean Paste

Dash of Stevia or Erythritol

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked texture; alternatively, for a no-bake option, chill in the fridge for a few hours.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, cottage cheese, egg whites, and vanilla whey protein isolate until smooth and well blended.

  • 3

    Mix in the vanilla bean paste and a dash of stevia or erythritol, adjusting the sweetness to taste.

  • 4

    Pour the creamy mixture into a small baking dish or ramekin.

  • 5

    Sprinkle the almond flour evenly on top to form a light crust.

  • 6

    For a baked version: Place in the preheated oven and bake for 15-20 minutes, just until set. For a no-bake version: Cover and chill in the refrigerator for at least 3 hours before serving.

  • 7

    Allow to cool slightly before enjoying this high-protein treat at breakfast, lunch, or dinner.

High-Protein Creamy Vanilla Bean Cheesecake

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

High-Protein Creamy Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Vanilla Bean Cheesecake

A smooth, creamy cheesecake packed with protein, featuring a luscious blend of nonfat Greek yogurt, low-fat cottage cheese, and egg whites, enriched with vanilla bean and a hint of almond flour in the crust. This dessert-meets-meal option is perfect for a satisfying start or savory end to your day.

NUTRITION

363kcal
Protein
58g
Fat
9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (60g)

2 large Egg Whites (68g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/8 cup Almond Flour (15g)

1/2 teaspoon Vanilla Bean Paste

Dash of Stevia or Erythritol

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked texture; alternatively, for a no-bake option, chill in the fridge for a few hours.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, cottage cheese, egg whites, and vanilla whey protein isolate until smooth and well blended.

  • 3

    Mix in the vanilla bean paste and a dash of stevia or erythritol, adjusting the sweetness to taste.

  • 4

    Pour the creamy mixture into a small baking dish or ramekin.

  • 5

    Sprinkle the almond flour evenly on top to form a light crust.

  • 6

    For a baked version: Place in the preheated oven and bake for 15-20 minutes, just until set. For a no-bake version: Cover and chill in the refrigerator for at least 3 hours before serving.

  • 7

    Allow to cool slightly before enjoying this high-protein treat at breakfast, lunch, or dinner.