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 with a creamy, tangy filling that blends nonfat Greek yogurt, low‐fat cream cheese, and a touch of whey protein, all set atop a crunchy graham cracker crust. This dessert delivers a satisfying finish while keeping the calories in check.

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NUTRITION

336kcal
Protein
43g
Fat
9.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

70g Low-Fat Cream Cheese (approx. 2.5 oz)

1 scoop Whey Protein Isolate (approx. 30g)

1 large Egg White

15g Graham Cracker Crumbs

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate. Stir until the mixture is completely smooth.

  • 3

    Lightly whisk the egg white in a separate bowl, then fold it into the cheesecake mixture to help achieve a light, fluffy texture.

  • 4

    Press the graham cracker crumbs firmly into the base of a small, greased, oven-safe dish to form an even crust layer.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the edges start to set, while the center remains slightly wobbly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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 with a creamy, tangy filling that blends nonfat Greek yogurt, low‐fat cream cheese, and a touch of whey protein, all set atop a crunchy graham cracker crust. This dessert delivers a satisfying finish while keeping the calories in check.

NUTRITION

336kcal
Protein
43g
Fat
9.5g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

70g Low-Fat Cream Cheese (approx. 2.5 oz)

1 scoop Whey Protein Isolate (approx. 30g)

1 large Egg White

15g Graham Cracker Crumbs

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate. Stir until the mixture is completely smooth.

  • 3

    Lightly whisk the egg white in a separate bowl, then fold it into the cheesecake mixture to help achieve a light, fluffy texture.

  • 4

    Press the graham cracker crumbs firmly into the base of a small, greased, oven-safe dish to form an even crust layer.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the edges start to set, while the center remains slightly wobbly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.