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

Enjoy a light yet indulgent cheesecake with a high-protein twist. Creamy nonfat Greek yogurt and egg whites meld with a touch of vanilla whey protein for a luxuriously smooth filling atop a crunchy graham cracker crust, all baked to perfection and chilled for a refreshing dessert experience.

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NUTRITION

358kcal
Protein
37.7g
Fat
9.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt, plain

2 large Egg Whites

0.5 scoop (approx. 15g) Whey Protein Isolate (Vanilla)

¼ cup (30g) Crushed Graham Crackers

1 teaspoon Unsalted Butter

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small, springform or ramekin pan by lightly greasing it.

  • 2

    In a small bowl, combine the crushed graham crackers with the melted unsalted butter. Mix until the crumbs are evenly moistened.

  • 3

    Press the graham cracker mixture firmly into the bottom of the pan to form a compact, even crust.

  • 4

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, and whey protein isolate. Blend until smooth and creamy, ensuring the mixture is well combined.

  • 5

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

  • 6

    Bake in the preheated oven for 25-30 minutes or until the edges begin to firm and the center is just set.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving to enhance the flavors and texture.

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

Enjoy a light yet indulgent cheesecake with a high-protein twist. Creamy nonfat Greek yogurt and egg whites meld with a touch of vanilla whey protein for a luxuriously smooth filling atop a crunchy graham cracker crust, all baked to perfection and chilled for a refreshing dessert experience.

NUTRITION

358kcal
Protein
37.7g
Fat
9.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt, plain

2 large Egg Whites

0.5 scoop (approx. 15g) Whey Protein Isolate (Vanilla)

¼ cup (30g) Crushed Graham Crackers

1 teaspoon Unsalted Butter

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small, springform or ramekin pan by lightly greasing it.

  • 2

    In a small bowl, combine the crushed graham crackers with the melted unsalted butter. Mix until the crumbs are evenly moistened.

  • 3

    Press the graham cracker mixture firmly into the bottom of the pan to form a compact, even crust.

  • 4

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, and whey protein isolate. Blend until smooth and creamy, ensuring the mixture is well combined.

  • 5

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

  • 6

    Bake in the preheated oven for 25-30 minutes or until the edges begin to firm and the center is just set.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving to enhance the flavors and texture.