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

Indulge in a light yet satisfying dessert where creamy nonfat Greek yogurt and velvety low‐fat cream cheese blend with a hint of vanilla whey protein and a touch of honey. Set atop a delicate almond flour crust, this protein-packed cheesecake offers a refreshing twist on a classic treat, perfect for those mindful of nutrition without sacrificing rich flavor on a guilt-free delight.

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NUTRITION

553kcal
Protein
53.9g
Fat
18g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

0.85 scoop Vanilla Whey Protein Powder (~25g)

2.5 tbsp Almond Flour (~20g)

1 large Egg White (33g)

1 tbsp Honey (21g)

1 packet Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust or prepare a chilled no-bake version for a creamier texture.

  • 2

    In a small bowl, combine the almond flour, egg white, and stevia. Mix until a crumbly dough forms. Press the mixture evenly into the bottom of a small, springform pan to form a thin, sturdy crust.

  • 3

    If baking the crust, bake for 8-10 minutes until set and lightly golden. Remove from the oven and let cool completely.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and fully combined.

  • 5

    Stir in the honey to add a delicate natural sweetness that enhances the tangy flavor of the yogurt and cream cheese.

  • 6

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

  • 7

    Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

  • 8

    Serve chilled and enjoy a guilt-free, protein-packed dessert that melds creamy texture with a subtle, sweet finish.

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

Indulge in a light yet satisfying dessert where creamy nonfat Greek yogurt and velvety low‐fat cream cheese blend with a hint of vanilla whey protein and a touch of honey. Set atop a delicate almond flour crust, this protein-packed cheesecake offers a refreshing twist on a classic treat, perfect for those mindful of nutrition without sacrificing rich flavor on a guilt-free delight.

NUTRITION

553kcal
Protein
53.9g
Fat
18g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 oz Low-Fat Cream Cheese (85g)

0.85 scoop Vanilla Whey Protein Powder (~25g)

2.5 tbsp Almond Flour (~20g)

1 large Egg White (33g)

1 tbsp Honey (21g)

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust or prepare a chilled no-bake version for a creamier texture.

  • 2

    In a small bowl, combine the almond flour, egg white, and stevia. Mix until a crumbly dough forms. Press the mixture evenly into the bottom of a small, springform pan to form a thin, sturdy crust.

  • 3

    If baking the crust, bake for 8-10 minutes until set and lightly golden. Remove from the oven and let cool completely.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and fully combined.

  • 5

    Stir in the honey to add a delicate natural sweetness that enhances the tangy flavor of the yogurt and cream cheese.

  • 6

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

  • 7

    Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

  • 8

    Serve chilled and enjoy a guilt-free, protein-packed dessert that melds creamy texture with a subtle, sweet finish.