Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

Enjoy a protein-boosting twist on a classic cheesecake flavor using creamy nonfat Greek yogurt, low-fat cream cheese, and fluffy egg whites, all gently enhanced with real vanilla bean. This delightful recipe strikes a balance between tangy and sweet, offering a nutritious option that fits perfectly into your calorie and protein goals.

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NUTRITION

458kcal
Protein
35g
Fat
21g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt (120g)

2 ounces low-fat cream cheese (57g)

1/2 cup egg whites (120g)

1/4 teaspoon vanilla bean paste

1 tablespoon honey

1/4 cup almond flour (28g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Prepare a small springform or cheesecake pan by lightly greasing it.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of honey if desired, then press this mixture firmly into the bottom of the pan to form a thin crust.

  • 3

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and well combined.

  • 4

    Stir in the vanilla bean paste and the remaining honey, mixing until the flavor is evenly distributed.

  • 5

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

  • 6

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

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

Enjoy a protein-boosting twist on a classic cheesecake flavor using creamy nonfat Greek yogurt, low-fat cream cheese, and fluffy egg whites, all gently enhanced with real vanilla bean. This delightful recipe strikes a balance between tangy and sweet, offering a nutritious option that fits perfectly into your calorie and protein goals.

NUTRITION

458kcal
Protein
35g
Fat
21g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt (120g)

2 ounces low-fat cream cheese (57g)

1/2 cup egg whites (120g)

1/4 teaspoon vanilla bean paste

1 tablespoon honey

1/4 cup almond flour (28g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Prepare a small springform or cheesecake pan by lightly greasing it.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of honey if desired, then press this mixture firmly into the bottom of the pan to form a thin crust.

  • 3

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and well combined.

  • 4

    Stir in the vanilla bean paste and the remaining honey, mixing until the flavor is evenly distributed.

  • 5

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

  • 6

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

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.