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 slice of creamy, velvety cheesecake paired with a delicate almond crust. This vegetarian treat perfectly balances tangy low-fat cream cheese and Greek yogurt with a subtle hit of whey protein and egg white, making for a dessert that delights the palate while supporting your protein goals.

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NUTRITION

346kcal
Protein
36g
Fat
15g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

50g Low-Fat Cream Cheese

100g Nonfat Greek Yogurt

15g Whey Protein Isolate (Vanilla)

1 large Egg White

5g Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper.

  • 2

    For the almond crust, combine almond flour and maple syrup in a small bowl until well mixed. Press the mixture evenly into the bottom of the prepared dish.

  • 3

    In another bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow to cool completely before refrigerating for at least 2 hours to firm up.

  • 7

    Enjoy a delicious slice that neatly meets your protein and calorie goals.

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 slice of creamy, velvety cheesecake paired with a delicate almond crust. This vegetarian treat perfectly balances tangy low-fat cream cheese and Greek yogurt with a subtle hit of whey protein and egg white, making for a dessert that delights the palate while supporting your protein goals.

NUTRITION

346kcal
Protein
36g
Fat
15g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

50g Low-Fat Cream Cheese

100g Nonfat Greek Yogurt

15g Whey Protein Isolate (Vanilla)

1 large Egg White

5g Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper.

  • 2

    For the almond crust, combine almond flour and maple syrup in a small bowl until well mixed. Press the mixture evenly into the bottom of the prepared dish.

  • 3

    In another bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow to cool completely before refrigerating for at least 2 hours to firm up.

  • 7

    Enjoy a delicious slice that neatly meets your protein and calorie goals.