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 lighter twist on traditional cheesecake with this protein-packed dessert. A delicate almond flour crust supports a smooth and tangy filling made with nonfat Greek yogurt, a touch of whey protein, and fluffy egg whites, crowned with a fresh berry topping and a drizzle of honey for extra indulgence.

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NUTRITION

381kcal
Protein
46g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate (approx. 15g)

2 large Egg Whites (66g total)

2 tbsp Almond Flour (14g)

1 tsp Honey (7g) for crust

1/2 tsp Coconut Oil (2.3g) for crust

1/4 cup Fresh Raspberries (31g)

1 tsp Honey (7g) for topping

1/2 tsp Coconut Oil (2.3g) for topping

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine almond flour, 1 tsp honey, and 1/2 tsp coconut oil. Mix until a sticky dough forms. Press the dough evenly into the bottom of a small, oven-safe springform pan to create the crust.

  • 3

    In a blender or food processor, blend the Greek yogurt, whey protein isolate, and egg whites until completely smooth.

  • 4

    Pour the filling mixture over the prepped crust in the pan.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center is just slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set properly.

  • 7

    Before serving, top with fresh raspberries, a drizzle of honey, and a light drizzle of coconut oil for added shine and flavor.

  • 8

    Slice and enjoy a protein-rich, guilt-free cheesecake 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

Enjoy a lighter twist on traditional cheesecake with this protein-packed dessert. A delicate almond flour crust supports a smooth and tangy filling made with nonfat Greek yogurt, a touch of whey protein, and fluffy egg whites, crowned with a fresh berry topping and a drizzle of honey for extra indulgence.

NUTRITION

381kcal
Protein
46g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate (approx. 15g)

2 large Egg Whites (66g total)

2 tbsp Almond Flour (14g)

1 tsp Honey (7g) for crust

1/2 tsp Coconut Oil (2.3g) for crust

1/4 cup Fresh Raspberries (31g)

1 tsp Honey (7g) for topping

1/2 tsp Coconut Oil (2.3g) for topping

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine almond flour, 1 tsp honey, and 1/2 tsp coconut oil. Mix until a sticky dough forms. Press the dough evenly into the bottom of a small, oven-safe springform pan to create the crust.

  • 3

    In a blender or food processor, blend the Greek yogurt, whey protein isolate, and egg whites until completely smooth.

  • 4

    Pour the filling mixture over the prepped crust in the pan.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center is just slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set properly.

  • 7

    Before serving, top with fresh raspberries, a drizzle of honey, and a light drizzle of coconut oil for added shine and flavor.

  • 8

    Slice and enjoy a protein-rich, guilt-free cheesecake dessert.