Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luxuriously smooth, high-protein cheesecake that marries creamy nonfat Greek yogurt with a touch of vanilla whey and a light almond flour crust. This dessert offers a decadent taste without the guilt, perfectly balancing tang and sweetness for a satisfying finish.

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NUTRITION

362kcal
Protein
42g
Fat
8.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

30g Vanilla Whey Protein Powder

10g Almond Flour

0.5 tsp melted Coconut Oil

1 tsp Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly set cheesecake, though no-bake is also an option for an extra silky texture.

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Mix until the mixture forms a crumbly paste.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, springform pan or ramekin to form a light crust. If desired, chill the crust in the refrigerator for 10 minutes to firm up.

  • 4

    In a separate mixing bowl, whisk the nonfat Greek yogurt with the vanilla whey protein powder until smooth.

  • 5

    Stir in the teaspoon of maple syrup to add a hint of natural sweetness and ensure a balanced flavor.

  • 6

    Pour the yogurt-protein batter over the prepared crust, smoothing the top with a spatula.

  • 7

    Refrigerate the cheesecake for at least 2 hours, or until it is set and chilled to perfection. For a firmer texture, you can lightly bake it in the preheated oven for 10-12 minutes before refrigeration.

  • 8

    Serve chilled and enjoy this guilt-free, protein-packed dessert!

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luxuriously smooth, high-protein cheesecake that marries creamy nonfat Greek yogurt with a touch of vanilla whey and a light almond flour crust. This dessert offers a decadent taste without the guilt, perfectly balancing tang and sweetness for a satisfying finish.

NUTRITION

362kcal
Protein
42g
Fat
8.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

30g Vanilla Whey Protein Powder

10g Almond Flour

0.5 tsp melted Coconut Oil

1 tsp Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly set cheesecake, though no-bake is also an option for an extra silky texture.

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Mix until the mixture forms a crumbly paste.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, springform pan or ramekin to form a light crust. If desired, chill the crust in the refrigerator for 10 minutes to firm up.

  • 4

    In a separate mixing bowl, whisk the nonfat Greek yogurt with the vanilla whey protein powder until smooth.

  • 5

    Stir in the teaspoon of maple syrup to add a hint of natural sweetness and ensure a balanced flavor.

  • 6

    Pour the yogurt-protein batter over the prepared crust, smoothing the top with a spatula.

  • 7

    Refrigerate the cheesecake for at least 2 hours, or until it is set and chilled to perfection. For a firmer texture, you can lightly bake it in the preheated oven for 10-12 minutes before refrigeration.

  • 8

    Serve chilled and enjoy this guilt-free, protein-packed dessert!