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 dessert that offers a tangy Greek yogurt filling enriched with a subtle hint of vanilla whey and sweetened with honey, all resting on a delicate almond flour crust. This no-bake cheesecake is refreshingly creamy with a slight crunch from the crust, perfect for a guilt-free treat that fits your nutritional goals.

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NUTRITION

414kcal
Protein
42g
Fat
16g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (184g)

0.6 scoop Vanilla Whey Protein Powder (18g)

1/4 cup Almond Flour (28g)

1 tablespoon Honey (21g)

1 teaspoon Chia Seeds (5g)

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, honey, and chia seeds. Whisk thoroughly until the mixture is smooth and uniformly blended.

  • 2

    Prepare the almond flour crust by transferring the almond flour into a small bowl. If desired, add a teaspoon of water to help bind the flour. Press the almond flour firmly into the base of a small, lined dessert pan or ramekin to create an even layer.

  • 3

    Pour the yogurt mixture over the almond flour crust, ensuring an even spread.

  • 4

    Cover and refrigerate the cheesecake for at least 3-4 hours or until set. For a firmer texture, refrigerate overnight.

  • 5

    Once set, slice and serve chilled. Enjoy this refreshing, protein-packed 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 dessert that offers a tangy Greek yogurt filling enriched with a subtle hint of vanilla whey and sweetened with honey, all resting on a delicate almond flour crust. This no-bake cheesecake is refreshingly creamy with a slight crunch from the crust, perfect for a guilt-free treat that fits your nutritional goals.

NUTRITION

414kcal
Protein
42g
Fat
16g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (184g)

0.6 scoop Vanilla Whey Protein Powder (18g)

1/4 cup Almond Flour (28g)

1 tablespoon Honey (21g)

1 teaspoon Chia Seeds (5g)

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, honey, and chia seeds. Whisk thoroughly until the mixture is smooth and uniformly blended.

  • 2

    Prepare the almond flour crust by transferring the almond flour into a small bowl. If desired, add a teaspoon of water to help bind the flour. Press the almond flour firmly into the base of a small, lined dessert pan or ramekin to create an even layer.

  • 3

    Pour the yogurt mixture over the almond flour crust, ensuring an even spread.

  • 4

    Cover and refrigerate the cheesecake for at least 3-4 hours or until set. For a firmer texture, refrigerate overnight.

  • 5

    Once set, slice and serve chilled. Enjoy this refreshing, protein-packed dessert!