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 light, creamy, and protein-loaded twist on traditional cheesecake. This recipe blends nonfat Greek yogurt, low-fat cream cheese, and egg whites to create a luscious, tangy cheesecake that’s perfect for any meal. The almond flour crust adds a delightful nutty crunch without overwhelming the balanced flavors of the cheesecake filling.

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NUTRITION

458kcal
Protein
42g
Fat
22.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

2 Egg Whites

1/4 cup Almond Flour (28g)

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Blend until smooth and creamy.

  • 2

    Stir in the honey, vanilla extract, and lemon zest until fully incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny pinch of sea salt (optional) to form the base for your cheesecake.

  • 4

    Press the almond flour mixture firmly into the bottom of a small, springform pan or ramekin to create an even crust.

  • 5

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 6

    Place the pan in the refrigerator and chill for at least 2 hours, allowing the cheesecake to set.

  • 7

    Once set, slice and serve chilled. Enjoy this protein-packed, creamy cheesecake as a nutritious meal option any time of the day.

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 light, creamy, and protein-loaded twist on traditional cheesecake. This recipe blends nonfat Greek yogurt, low-fat cream cheese, and egg whites to create a luscious, tangy cheesecake that’s perfect for any meal. The almond flour crust adds a delightful nutty crunch without overwhelming the balanced flavors of the cheesecake filling.

NUTRITION

458kcal
Protein
42g
Fat
22.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

2 Egg Whites

1/4 cup Almond Flour (28g)

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Blend until smooth and creamy.

  • 2

    Stir in the honey, vanilla extract, and lemon zest until fully incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny pinch of sea salt (optional) to form the base for your cheesecake.

  • 4

    Press the almond flour mixture firmly into the bottom of a small, springform pan or ramekin to create an even crust.

  • 5

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 6

    Place the pan in the refrigerator and chill for at least 2 hours, allowing the cheesecake to set.

  • 7

    Once set, slice and serve chilled. Enjoy this protein-packed, creamy cheesecake as a nutritious meal option any time of the day.