Creamy Protein Cheesecake with Sweet Potato Crust

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

Creamy Protein Cheesecake with Sweet Potato Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Sweet Potato Crust

Enjoy a light and creamy protein-packed dessert that offers a unique twist on classic cheesecake. The naturally sweet mashed sweet potato forms a tender, subtly spiced crust, while a silky blend of egg whites, fat-free cream cheese, a hint of whey protein, nonfat Greek yogurt, and a touch of honey creates a luscious, satisfying cheesecake filling perfect for those looking to balance indulgence with their macros.

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NUTRITION

344kcal
Protein
40.4g
Fat
1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

75g fat-free cream cheese

10g whey protein isolate

50g mashed sweet potato

70g nonfat Greek yogurt

3 tsp honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by evenly spreading the mashed sweet potato in a small, springform pan or ramekin to form a thin, even layer along the bottom.

  • 3

    In a medium bowl, whisk together the egg whites until just combined.

  • 4

    Add the fat-free cream cheese and whey protein isolate to the egg whites, stirring until the mixture is smooth and creamy.

  • 5

    In a separate bowl, mix the nonfat Greek yogurt with honey until fully incorporated, then gently fold this into the egg white mixture.

  • 6

    Pour the cheesecake filling over the sweet potato crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for about 20-25 minutes until the edges are set and the center is slightly wobbly.

  • 8

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

  • 9

    Serve chilled and enjoy this protein-packed dessert!

Creamy Protein Cheesecake with Sweet Potato Crust

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

Creamy Protein Cheesecake with Sweet Potato Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Sweet Potato Crust

Enjoy a light and creamy protein-packed dessert that offers a unique twist on classic cheesecake. The naturally sweet mashed sweet potato forms a tender, subtly spiced crust, while a silky blend of egg whites, fat-free cream cheese, a hint of whey protein, nonfat Greek yogurt, and a touch of honey creates a luscious, satisfying cheesecake filling perfect for those looking to balance indulgence with their macros.

NUTRITION

344kcal
Protein
40.4g
Fat
1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

75g fat-free cream cheese

10g whey protein isolate

50g mashed sweet potato

70g nonfat Greek yogurt

3 tsp honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by evenly spreading the mashed sweet potato in a small, springform pan or ramekin to form a thin, even layer along the bottom.

  • 3

    In a medium bowl, whisk together the egg whites until just combined.

  • 4

    Add the fat-free cream cheese and whey protein isolate to the egg whites, stirring until the mixture is smooth and creamy.

  • 5

    In a separate bowl, mix the nonfat Greek yogurt with honey until fully incorporated, then gently fold this into the egg white mixture.

  • 6

    Pour the cheesecake filling over the sweet potato crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for about 20-25 minutes until the edges are set and the center is slightly wobbly.

  • 8

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

  • 9

    Serve chilled and enjoy this protein-packed dessert!