Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent dessert that combines the tang of Greek yogurt with the creaminess of low‐fat cream cheese, boosted by a scoop of protein powder for that extra kick. Set on a crunchy almond flour crust and lightly drizzled with honey, this cheesecake balances richness and refreshment in every bite.

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NUTRITION

462kcal
Protein
51g
Fat
21g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

2 oz Low-fat Cream Cheese

1 scoop Whey Protein Isolate (Vanilla)

1/4 cup Almond Flour

1/2 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with a tiny pinch of salt (optional) until evenly combined. Press the almond flour mixture firmly into the base of a small, oven-safe ramekin or springform pan to create a thin crust layer.

  • 2

    Bake the crust for 8-10 minutes until it’s lightly toasted, then remove from the oven and allow it to cool completely.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and whey protein isolate. Whisk until smooth and fully integrated, ensuring there are no lumps.

  • 4

    Gently stir in the honey for a touch of natural sweetness. Taste and adjust sweetness if desired.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 3 hours, or until it has set completely. For best results, chill overnight.

  • 7

    Slice and serve chilled, enjoying a guilt-free dessert that beautifully balances protein and flavor.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent dessert that combines the tang of Greek yogurt with the creaminess of low‐fat cream cheese, boosted by a scoop of protein powder for that extra kick. Set on a crunchy almond flour crust and lightly drizzled with honey, this cheesecake balances richness and refreshment in every bite.

NUTRITION

462kcal
Protein
51g
Fat
21g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

2 oz Low-fat Cream Cheese

1 scoop Whey Protein Isolate (Vanilla)

1/4 cup Almond Flour

1/2 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with a tiny pinch of salt (optional) until evenly combined. Press the almond flour mixture firmly into the base of a small, oven-safe ramekin or springform pan to create a thin crust layer.

  • 2

    Bake the crust for 8-10 minutes until it’s lightly toasted, then remove from the oven and allow it to cool completely.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and whey protein isolate. Whisk until smooth and fully integrated, ensuring there are no lumps.

  • 4

    Gently stir in the honey for a touch of natural sweetness. Taste and adjust sweetness if desired.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 3 hours, or until it has set completely. For best results, chill overnight.

  • 7

    Slice and serve chilled, enjoying a guilt-free dessert that beautifully balances protein and flavor.