Creamy Vanilla Protein Cheesecake Bars

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

Creamy Vanilla Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Bars

A crisp almond crust topped with a velvety vanilla protein filling and a hint of fresh lemon zest for a bright, creamy finish.

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NUTRITION

361kcal
Protein
40.4g
Fat
16.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

15g Almond Flour

5g Coconut Oil, melted

120g Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

30g Liquid Egg Whites

15g Low-fat Cream Cheese

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small individual baking dish with parchment paper.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared baking dish to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, cream cheese, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 5

    Pour the cheesecake filling over the crust and smooth the surface with a spoon or spatula.

  • 6

    Bake for 22 to 25 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to set completely before slicing into bars.

Creamy Vanilla Protein Cheesecake Bars

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

Creamy Vanilla Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake Bars

A crisp almond crust topped with a velvety vanilla protein filling and a hint of fresh lemon zest for a bright, creamy finish.

NUTRITION

361kcal
Protein
40.4g
Fat
16.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

15g Almond Flour

5g Coconut Oil, melted

120g Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

30g Liquid Egg Whites

15g Low-fat Cream Cheese

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small individual baking dish with parchment paper.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared baking dish to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, cream cheese, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 5

    Pour the cheesecake filling over the crust and smooth the surface with a spoon or spatula.

  • 6

    Bake for 22 to 25 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to set completely before slicing into bars.