Greek Yogurt Vanilla Bean Cheesecake

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

Greek Yogurt Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake

A light yet indulgent cheesecake that brings together the tangy creaminess of Greek yogurt and reduced-fat cream cheese, perfectly elevated with natural vanilla bean and a hint of honey. Set atop a delicate almond flour crust, this cheesecake is both satisfying and protein-packed, making it an ideal choice for a nutritious meal anytime of the day.

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NUTRITION

548kcal
Protein
31.6g
Fat
33g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

100g Reduced-Fat Cream Cheese

1 large Egg White

0.33 cup Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Vanilla Bean Paste

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with the coconut oil. Mix until the dough holds together. Press this almond flour mixture firmly into the base of the pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla bean paste, and honey until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake filling over the prepared 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 when moved.

  • 6

    Remove from the oven and allow to cool to room temperature. Refrigerate for at least 2 hours before serving, which helps the cheesecake set properly.

  • 7

    Enjoy chilled as a light breakfast, lunch, or dessert option that perfectly balances protein and flavor.

Greek Yogurt Vanilla Bean Cheesecake

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

Greek Yogurt Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake

A light yet indulgent cheesecake that brings together the tangy creaminess of Greek yogurt and reduced-fat cream cheese, perfectly elevated with natural vanilla bean and a hint of honey. Set atop a delicate almond flour crust, this cheesecake is both satisfying and protein-packed, making it an ideal choice for a nutritious meal anytime of the day.

NUTRITION

548kcal
Protein
31.6g
Fat
33g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

100g Reduced-Fat Cream Cheese

1 large Egg White

0.33 cup Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Vanilla Bean Paste

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with the coconut oil. Mix until the dough holds together. Press this almond flour mixture firmly into the base of the pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla bean paste, and honey until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake filling over the prepared 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 when moved.

  • 6

    Remove from the oven and allow to cool to room temperature. Refrigerate for at least 2 hours before serving, which helps the cheesecake set properly.

  • 7

    Enjoy chilled as a light breakfast, lunch, or dessert option that perfectly balances protein and flavor.