Creamy Protein Cheesecake with Chickpea Crust

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

Creamy Protein Cheesecake with Chickpea Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Chickpea Crust

Enjoy a light, protein-packed cheesecake that balances creaminess with a subtly sweet, savory chickpea crust. This dessert offers a unique twist by incorporating cooked chickpeas and a blend of light cream cheese, nonfat Greek yogurt, and vanilla whey protein for an indulgent yet nutritious treat.

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NUTRITION

507kcal
Protein
51.5g
Fat
20.0g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas, drained

4 ounces light cream cheese

1/2 cup nonfat Greek yogurt

1 scoop vanilla whey protein powder

1 tablespoon almond butter

1/2 teaspoon cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Drain and rinse the chickpeas. Place them in a food processor along with 1/2 teaspoon of cinnamon and process until smooth to form a thick, spreadable mixture. If needed, add a tiny splash of water to help blend.

  • 3

    Press the chickpea mixture firmly and evenly into the base of a small, lined springform pan to create your crust. Bake the crust in the preheated oven for 8-10 minutes to set it slightly. Remove from the oven and let it cool.

  • 4

    In a mixing bowl, combine the light cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and almond butter. Whisk or blend until the mixture is completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled chickpea crust, smoothing the top with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours, or overnight, to allow it to set firmly.

  • 7

    Once set, slice and serve this protein-packed cheesecake as a nutritious dessert that satisfies your sweet cravings while fitting your macro goals.

Creamy Protein Cheesecake with Chickpea Crust

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

Creamy Protein Cheesecake with Chickpea Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Chickpea Crust

Enjoy a light, protein-packed cheesecake that balances creaminess with a subtly sweet, savory chickpea crust. This dessert offers a unique twist by incorporating cooked chickpeas and a blend of light cream cheese, nonfat Greek yogurt, and vanilla whey protein for an indulgent yet nutritious treat.

NUTRITION

507kcal
Protein
51.5g
Fat
20.0g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas, drained

4 ounces light cream cheese

1/2 cup nonfat Greek yogurt

1 scoop vanilla whey protein powder

1 tablespoon almond butter

1/2 teaspoon cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Drain and rinse the chickpeas. Place them in a food processor along with 1/2 teaspoon of cinnamon and process until smooth to form a thick, spreadable mixture. If needed, add a tiny splash of water to help blend.

  • 3

    Press the chickpea mixture firmly and evenly into the base of a small, lined springform pan to create your crust. Bake the crust in the preheated oven for 8-10 minutes to set it slightly. Remove from the oven and let it cool.

  • 4

    In a mixing bowl, combine the light cream cheese, nonfat Greek yogurt, vanilla whey protein powder, and almond butter. Whisk or blend until the mixture is completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled chickpea crust, smoothing the top with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours, or overnight, to allow it to set firmly.

  • 7

    Once set, slice and serve this protein-packed cheesecake as a nutritious dessert that satisfies your sweet cravings while fitting your macro goals.