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, crustless cheesecake that combines the tang of Greek yogurt, the creaminess of low-fat cream cheese, and a boost from whey protein for a delicious dessert that satisfies your sweet cravings while keeping protein and calories in check.

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NUTRITION

350kcal
Protein
39.6g
Fat
12.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

15g Whey Protein Isolate

10g Almond Flour

15g Honey

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or springform pan.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, egg white, whey protein isolate, honey, and vanilla extract. Whisk until the mixture is smooth and well incorporated.

  • 3

    Sprinkle the almond flour evenly on the bottom of the prepared pan to form a subtle crust layer.

  • 4

    Pour the cheesecake mixture over the almond flour, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is just firm to the touch.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to help it set fully.

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, crustless cheesecake that combines the tang of Greek yogurt, the creaminess of low-fat cream cheese, and a boost from whey protein for a delicious dessert that satisfies your sweet cravings while keeping protein and calories in check.

NUTRITION

350kcal
Protein
39.6g
Fat
12.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

15g Whey Protein Isolate

10g Almond Flour

15g Honey

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or springform pan.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, egg white, whey protein isolate, honey, and vanilla extract. Whisk until the mixture is smooth and well incorporated.

  • 3

    Sprinkle the almond flour evenly on the bottom of the prepared pan to form a subtle crust layer.

  • 4

    Pour the cheesecake mixture over the almond flour, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is just firm to the touch.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to help it set fully.