Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A lighter twist on traditional cheesecake, this Greek Yogurt Protein Cheesecake delivers a creamy texture with a subtle sweetness and a crisp almond flour crust. Enhanced with a touch of vanilla and honey, it’s a dessert that satisfies your sweet tooth while keeping the macros balanced and clean.

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NUTRITION

371kcal
Protein
41.5g
Fat
7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

1 large Egg White (33g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with half of the honey. Press this mixture evenly into the bottom of a greased ramekin or small baking dish to form the crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, half scoop of vanilla whey protein powder, egg white, remaining honey, and vanilla extract until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center is just slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for the best texture.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A lighter twist on traditional cheesecake, this Greek Yogurt Protein Cheesecake delivers a creamy texture with a subtle sweetness and a crisp almond flour crust. Enhanced with a touch of vanilla and honey, it’s a dessert that satisfies your sweet tooth while keeping the macros balanced and clean.

NUTRITION

371kcal
Protein
41.5g
Fat
7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

1 large Egg White (33g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with half of the honey. Press this mixture evenly into the bottom of a greased ramekin or small baking dish to form the crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, half scoop of vanilla whey protein powder, egg white, remaining honey, and vanilla extract until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes until the edges are set and the center is just slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for the best texture.