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, tangy, and protein-packed cheesecake that satisfies your sweet tooth without derailing your nutritional goals. This dessert features a delicate almond flour crust paired with a creamy, nonfat Greek yogurt filling infused with a hint of vanilla and citrus, all enhanced by a touch of whey protein for an extra protein punch.

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NUTRITION

362kcal
Protein
41.1g
Fat
14.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate

0.25 cup Almond Flour

1 teaspoon Lemon Juice

1 teaspoon Lemon Zest

0.5 teaspoon Vanilla Extract

A pinch of Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F, if you prefer a lightly baked crust. Alternatively, for a no-bake version, simply prepare the crust and filling then chill in the refrigerator.

  • 2

    In a small bowl, combine the almond flour and a pinch of stevia. Press this mixture evenly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt and whey protein isolate until smooth.

  • 4

    Stir in the lemon juice, lemon zest, and vanilla extract into the yogurt mixture, ensuring an even distribution of flavors.

  • 5

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

  • 6

    For a baked version, place the cheesecake in the oven for 10-12 minutes until the edges set slightly. If making a no-bake version, refrigerate for at least 3 hours or overnight to firm up.

  • 7

    Once set, remove from the pan and serve chilled. Enjoy a slice of this guilt-free, 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, tangy, and protein-packed cheesecake that satisfies your sweet tooth without derailing your nutritional goals. This dessert features a delicate almond flour crust paired with a creamy, nonfat Greek yogurt filling infused with a hint of vanilla and citrus, all enhanced by a touch of whey protein for an extra protein punch.

NUTRITION

362kcal
Protein
41.1g
Fat
14.6g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate

0.25 cup Almond Flour

1 teaspoon Lemon Juice

1 teaspoon Lemon Zest

0.5 teaspoon Vanilla Extract

A pinch of Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F, if you prefer a lightly baked crust. Alternatively, for a no-bake version, simply prepare the crust and filling then chill in the refrigerator.

  • 2

    In a small bowl, combine the almond flour and a pinch of stevia. Press this mixture evenly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt and whey protein isolate until smooth.

  • 4

    Stir in the lemon juice, lemon zest, and vanilla extract into the yogurt mixture, ensuring an even distribution of flavors.

  • 5

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

  • 6

    For a baked version, place the cheesecake in the oven for 10-12 minutes until the edges set slightly. If making a no-bake version, refrigerate for at least 3 hours or overnight to firm up.

  • 7

    Once set, remove from the pan and serve chilled. Enjoy a slice of this guilt-free, protein-packed dessert!