Protein Pizza Cheesecake Bars

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

Protein Pizza Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Protein Pizza Cheesecake Bars

A playful twist on classic pizza flavors transformed into a high-protein cheesecake bar. This dessert features a savory almond flour crust spiked with Parmesan, a creamy, protein-packed filling mingled with hints of tomato paste and Italian herbs, and a luscious ricotta-olive oil topping that pays homage to pizza's signature flavors—all while meeting your nutritious macros.

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NUTRITION

2,819kcal
Protein
327.3g
Fat
145.7g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

3 Egg Whites for Crust (≈100g)

1/4 cup Grated Parmesan Cheese (28g)

2 cups Non-fat Cottage Cheese (450g)

1 cup Non-fat Greek Yogurt (245g)

4 Egg Whites for Filling (132g)

5 scoops Whey Protein Isolate (150g)

2 tbsp Tomato Paste (33g)

1.5 cups Part-skim Ricotta Cheese (360g)

5 tbsp Extra Virgin Olive Oil (70g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

  • 2

    For the crust, combine the almond flour, 3 egg whites, and grated Parmesan cheese in a bowl. Mix until the ingredients form a cohesive batter.

  • 3

    Press the crust mixture evenly into the bottom of the prepared baking pan, ensuring a firm and uniform layer.

  • 4

    In a blender or food processor, combine the non-fat cottage cheese, non-fat Greek yogurt, 4 egg whites, whey protein isolate, tomato paste, and a pinch each of dried oregano and basil to evoke classic pizza flavors. Blend until very smooth and creamy.

  • 5

    Pour the filling over the crust, spreading it out evenly. Tap the pan gently to remove any air bubbles.

  • 6

    In a separate bowl, whisk together the part-skim ricotta cheese and extra virgin olive oil until well incorporated. This topping adds a rich, velvety finish reminiscent of melty cheese on a pizza.

  • 7

    Evenly dollop or gently spread the ricotta-olive oil mixture on top of the filling layer.

  • 8

    Bake in the preheated oven for about 25-30 minutes or until the edges begin to set and the center is just firm to the touch.

  • 9

    Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to fully set before cutting into 8 bars.

  • 10

    Serve chilled and enjoy the unexpected yet delicious marriage of pizza-inspired flavors with a high-protein cheesecake twist.

Protein Pizza Cheesecake Bars

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

Protein Pizza Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Protein Pizza Cheesecake Bars

A playful twist on classic pizza flavors transformed into a high-protein cheesecake bar. This dessert features a savory almond flour crust spiked with Parmesan, a creamy, protein-packed filling mingled with hints of tomato paste and Italian herbs, and a luscious ricotta-olive oil topping that pays homage to pizza's signature flavors—all while meeting your nutritious macros.

NUTRITION

2,819kcal
Protein
327.3g
Fat
145.7g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

3 Egg Whites for Crust (≈100g)

1/4 cup Grated Parmesan Cheese (28g)

2 cups Non-fat Cottage Cheese (450g)

1 cup Non-fat Greek Yogurt (245g)

4 Egg Whites for Filling (132g)

5 scoops Whey Protein Isolate (150g)

2 tbsp Tomato Paste (33g)

1.5 cups Part-skim Ricotta Cheese (360g)

5 tbsp Extra Virgin Olive Oil (70g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

  • 2

    For the crust, combine the almond flour, 3 egg whites, and grated Parmesan cheese in a bowl. Mix until the ingredients form a cohesive batter.

  • 3

    Press the crust mixture evenly into the bottom of the prepared baking pan, ensuring a firm and uniform layer.

  • 4

    In a blender or food processor, combine the non-fat cottage cheese, non-fat Greek yogurt, 4 egg whites, whey protein isolate, tomato paste, and a pinch each of dried oregano and basil to evoke classic pizza flavors. Blend until very smooth and creamy.

  • 5

    Pour the filling over the crust, spreading it out evenly. Tap the pan gently to remove any air bubbles.

  • 6

    In a separate bowl, whisk together the part-skim ricotta cheese and extra virgin olive oil until well incorporated. This topping adds a rich, velvety finish reminiscent of melty cheese on a pizza.

  • 7

    Evenly dollop or gently spread the ricotta-olive oil mixture on top of the filling layer.

  • 8

    Bake in the preheated oven for about 25-30 minutes or until the edges begin to set and the center is just firm to the touch.

  • 9

    Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to fully set before cutting into 8 bars.

  • 10

    Serve chilled and enjoy the unexpected yet delicious marriage of pizza-inspired flavors with a high-protein cheesecake twist.