Name: Creamy Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 1 cup Non-fat Greek Yogurt; 1/4 cup Fat-free Cottage Cheese; 25g Vanilla Whey Protein Powder; 1/4 cup Liquid Egg Whites; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

Creamy Protein Cheesecake with Almond Crust

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Oven-baked Greek yogurt and vanilla protein over a pressed almond crust, resulting in a dessert with a remarkably velvety texture.

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NUTRITION

Protein

60.1g

Fat

12.1g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

1.5 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Non-fat Greek Yogurt

1/4 cup Fat-free Cottage Cheese

25g Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small springform pan or deep ramekin.
2
Mix almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
Blend the fat-free cottage cheese in a high-speed blender until completely smooth and creamy.
5
Whisk together the blended cottage cheese, Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until well combined.
6
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
8
Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to achieve a velvety texture.