Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a refreshing and protein-boosted twist on the classic cheesecake. This light and creamy Greek Yogurt Cheesecake features a smooth blend of nonfat Greek yogurt, low-fat cream cheese, and egg whites, accented by a touch of honey and zesty lemon. Resting on a delicate graham cracker crust, each bite is indulgently tangy and satisfying, perfect for a balanced meal any time of day.

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NUTRITION

329kcal
Protein
30.7g
Fat
7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

1 oz Low-Fat Cream Cheese (28g)

2 large Egg Whites (66g total)

1 teaspoon Honey (7g)

1/2 teaspoon Vanilla Extract (2.1g)

1 teaspoon Lemon Juice (5g)

1/4 cup Crushed Graham Crackers (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you plan to bake the crust slightly for extra stability.

  • 2

    In a small bowl, mix the crushed graham crackers. Press the mixture firmly into the bottom of a small, oven-safe serving dish or ramekin to form the crust. If you prefer a cold cheesecake, you can skip baking; otherwise, bake the crust for 5-7 minutes and let it cool.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, honey, vanilla extract, and lemon juice. Blend until smooth and fully combined.

  • 4

    Pour the mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For a baked version with a firmer texture, bake in the preheated oven for 15-18 minutes, or until the center is set. Alternatively, chill in the refrigerator for at least 2 hours for a no-bake, mousse-like consistency.

  • 6

    Serve chilled and enjoy this protein-packed treat as a refreshing breakfast, a light lunch, or a satisfying dinner option.

Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a refreshing and protein-boosted twist on the classic cheesecake. This light and creamy Greek Yogurt Cheesecake features a smooth blend of nonfat Greek yogurt, low-fat cream cheese, and egg whites, accented by a touch of honey and zesty lemon. Resting on a delicate graham cracker crust, each bite is indulgently tangy and satisfying, perfect for a balanced meal any time of day.

NUTRITION

329kcal
Protein
30.7g
Fat
7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

1 oz Low-Fat Cream Cheese (28g)

2 large Egg Whites (66g total)

1 teaspoon Honey (7g)

1/2 teaspoon Vanilla Extract (2.1g)

1 teaspoon Lemon Juice (5g)

1/4 cup Crushed Graham Crackers (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you plan to bake the crust slightly for extra stability.

  • 2

    In a small bowl, mix the crushed graham crackers. Press the mixture firmly into the bottom of a small, oven-safe serving dish or ramekin to form the crust. If you prefer a cold cheesecake, you can skip baking; otherwise, bake the crust for 5-7 minutes and let it cool.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, honey, vanilla extract, and lemon juice. Blend until smooth and fully combined.

  • 4

    Pour the mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For a baked version with a firmer texture, bake in the preheated oven for 15-18 minutes, or until the center is set. Alternatively, chill in the refrigerator for at least 2 hours for a no-bake, mousse-like consistency.

  • 6

    Serve chilled and enjoy this protein-packed treat as a refreshing breakfast, a light lunch, or a satisfying dinner option.