Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Indulge in a silky, protein-packed cheesecake that marries a delicate almond crust with a luxuriously creamy filling. This no-bake dessert offers a balanced mix of tangy low-fat cream cheese, smooth nonfat Greek yogurt, and a boost of vanilla whey protein, resulting in a dessert that is as nutritious as it is decadent.

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NUTRITION

414kcal
Protein
37.1g
Fat
23g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

60g Low-Fat Cream Cheese

100g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 tsp Lemon Juice

1 tsp Vanilla Extract

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PREPARATION

  • 1

    In a small bowl, mix the almond flour until it forms a fine, crumbly base. Press it firmly into the bottom of a serving dish or individual ramekins to create an even crust layer.

  • 2

    In a separate bowl, combine the low-fat cream cheese and nonfat Greek yogurt. Whisk until smooth and creamy, ensuring there are no lumps.

  • 3

    Stir in the vanilla whey protein powder, lemon juice, and vanilla extract into the cream cheese mixture. Mix thoroughly until the entire blend is homogenous.

  • 4

    Spoon the creamy mixture over the almond flour crust, smoothing out the top evenly.

  • 5

    Refrigerate the assembled cheesecake for at least 3-4 hours or overnight for best consistency and flavor.

  • 6

    Garnish with a light sprinkle of almond flour if desired before serving.

Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Indulge in a silky, protein-packed cheesecake that marries a delicate almond crust with a luxuriously creamy filling. This no-bake dessert offers a balanced mix of tangy low-fat cream cheese, smooth nonfat Greek yogurt, and a boost of vanilla whey protein, resulting in a dessert that is as nutritious as it is decadent.

NUTRITION

414kcal
Protein
37.1g
Fat
23g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

60g Low-Fat Cream Cheese

100g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 tsp Lemon Juice

1 tsp Vanilla Extract

PREPARATION

  • 1

    In a small bowl, mix the almond flour until it forms a fine, crumbly base. Press it firmly into the bottom of a serving dish or individual ramekins to create an even crust layer.

  • 2

    In a separate bowl, combine the low-fat cream cheese and nonfat Greek yogurt. Whisk until smooth and creamy, ensuring there are no lumps.

  • 3

    Stir in the vanilla whey protein powder, lemon juice, and vanilla extract into the cream cheese mixture. Mix thoroughly until the entire blend is homogenous.

  • 4

    Spoon the creamy mixture over the almond flour crust, smoothing out the top evenly.

  • 5

    Refrigerate the assembled cheesecake for at least 3-4 hours or overnight for best consistency and flavor.

  • 6

    Garnish with a light sprinkle of almond flour if desired before serving.