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 light, protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla and a subtly nutty almond flour crust. Perfect as a guilt-free dessert, it offers a silky texture with a burst of fresh flavor and a delicate sweetness from stevia, making it an appealing and nutritious treat.

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NUTRITION

365kcal
Protein
47g
Fat
12.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Plain Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.125 cup Unsweetened Almond Flour (15g)

1 teaspoon Olive Oil

1 teaspoon Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (if baking the crust separately) or set up your preparation area for a no-bake assembly.

  • 2

    In a small bowl, combine the unsweetened almond flour with olive oil. Stir until a crumbly mixture forms. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate mixing bowl, add the nonfat Greek yogurt, vanilla whey protein powder, and stevia. Blend the mixture using a hand whisk or an electric mixer until completely smooth and uniform in texture.

  • 4

    Pour the yogurt-protein mixture over the pressed almond flour crust, smoothing the top with a spatula to ensure an even layer.

  • 5

    For a firmer texture, refrigerate the cheesecake for at least 4 hours or overnight, allowing the flavors to meld and the creamy filling to set.

  • 6

    Once set, remove the cheesecake from the springform pan, slice, and serve chilled as a refreshing and protein-boosted dessert.

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 light, protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla and a subtly nutty almond flour crust. Perfect as a guilt-free dessert, it offers a silky texture with a burst of fresh flavor and a delicate sweetness from stevia, making it an appealing and nutritious treat.

NUTRITION

365kcal
Protein
47g
Fat
12.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Plain Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.125 cup Unsweetened Almond Flour (15g)

1 teaspoon Olive Oil

1 teaspoon Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (if baking the crust separately) or set up your preparation area for a no-bake assembly.

  • 2

    In a small bowl, combine the unsweetened almond flour with olive oil. Stir until a crumbly mixture forms. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate mixing bowl, add the nonfat Greek yogurt, vanilla whey protein powder, and stevia. Blend the mixture using a hand whisk or an electric mixer until completely smooth and uniform in texture.

  • 4

    Pour the yogurt-protein mixture over the pressed almond flour crust, smoothing the top with a spatula to ensure an even layer.

  • 5

    For a firmer texture, refrigerate the cheesecake for at least 4 hours or overnight, allowing the flavors to meld and the creamy filling to set.

  • 6

    Once set, remove the cheesecake from the springform pan, slice, and serve chilled as a refreshing and protein-boosted dessert.