Creamy Protein Cheesecake with Zucchini Shreds

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

Creamy Protein Cheesecake with Zucchini Shreds

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Zucchini Shreds

Enjoy a luscious, guilt-free dessert that combines the creamy tang of fat-free cream cheese and nonfat Greek yogurt with the subtle, moist infusion of shredded zucchini. This protein-packed cheesecake offers a delicate balance between sweet indulgence and nutritious satisfaction, delivering a soft, rich texture accented by a light almond flour base. A touch of vanilla and your favorite sweetener elevate this treat to a dessert you'll feel good about.

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NUTRITION

376kcal
Protein
42.5g
Fat
13.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Fat-Free Cream Cheese

0.25 scoop Whey Protein Isolate (Vanilla)

3 Egg Whites

1/4 cup Nonfat Greek Yogurt

1/2 cup Shredded Zucchini

3 tbsp Almond Flour

1 tsp Almond Butter

1 tsp Vanilla Extract

1 packet Stevia

Pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small, springform pan or ramekins.

  • 2

    In a mixing bowl, combine the fat-free cream cheese, egg whites, nonfat Greek yogurt, whey protein isolate, stevia, vanilla extract, and a pinch of salt. Blend until smooth and creamy using a hand mixer or whisk.

  • 3

    Fold in the shredded zucchini gently to ensure even distribution without overmixing.

  • 4

    In a separate small bowl, mix the almond flour and almond butter until they form a crumbly texture. Press this mixture firmly into the bottom of your prepared pan to create a delicate, nutty base.

  • 5

    Pour the cheesecake mixture over the almond crust, smoothing the top with a spatula.

  • 6

    Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges set and the center is slightly jiggly. The cheesecake will firm up as it cools.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.

  • 8

    Serve chilled and enjoy this unique, protein-packed dessert with a subtle hint of zucchini.

Creamy Protein Cheesecake with Zucchini Shreds

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

Creamy Protein Cheesecake with Zucchini Shreds

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Zucchini Shreds

Enjoy a luscious, guilt-free dessert that combines the creamy tang of fat-free cream cheese and nonfat Greek yogurt with the subtle, moist infusion of shredded zucchini. This protein-packed cheesecake offers a delicate balance between sweet indulgence and nutritious satisfaction, delivering a soft, rich texture accented by a light almond flour base. A touch of vanilla and your favorite sweetener elevate this treat to a dessert you'll feel good about.

NUTRITION

376kcal
Protein
42.5g
Fat
13.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Fat-Free Cream Cheese

0.25 scoop Whey Protein Isolate (Vanilla)

3 Egg Whites

1/4 cup Nonfat Greek Yogurt

1/2 cup Shredded Zucchini

3 tbsp Almond Flour

1 tsp Almond Butter

1 tsp Vanilla Extract

1 packet Stevia

Pinch Salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small, springform pan or ramekins.

  • 2

    In a mixing bowl, combine the fat-free cream cheese, egg whites, nonfat Greek yogurt, whey protein isolate, stevia, vanilla extract, and a pinch of salt. Blend until smooth and creamy using a hand mixer or whisk.

  • 3

    Fold in the shredded zucchini gently to ensure even distribution without overmixing.

  • 4

    In a separate small bowl, mix the almond flour and almond butter until they form a crumbly texture. Press this mixture firmly into the bottom of your prepared pan to create a delicate, nutty base.

  • 5

    Pour the cheesecake mixture over the almond crust, smoothing the top with a spatula.

  • 6

    Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges set and the center is slightly jiggly. The cheesecake will firm up as it cools.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.

  • 8

    Serve chilled and enjoy this unique, protein-packed dessert with a subtle hint of zucchini.