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 take on cheesecake by blending tangy nonfat Greek yogurt with a touch of reduced-fat cream cheese, enhanced by vanilla whey protein. This dessert offers a creamy texture with a subtle almond flour crust, perfect for satisfying your sweet tooth without compromising your protein goals.

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NUTRITION

357kcal
Protein
38.6g
Fat
14g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

1 large Egg White (≈33g)

15g Vanilla Whey Protein Powder

15g Almond Flour

1 pinch Stevia Powder

1 tsp Fresh Lemon Juice

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small, oven-safe cheesecake or ramekin dish.

  • 2

    Start by preparing the crust: in a small bowl, mix the almond flour with a pinch of stevia powder. Press this mixture firmly into the base of your dish, creating an even layer.

  • 3

    In a separate mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla whey protein powder, fresh lemon juice, and vanilla extract. Whisk until the mixture is completely smooth and homogeneous.

  • 4

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

  • 5

    Bake in the preheated oven for approximately 18-22 minutes or until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool. Once cooled, refrigerate for at least 2 hours to ensure it sets properly.

  • 7

    Serve chilled and enjoy this nutritious dessert that perfectly balances protein and a creamy, indulgent taste.

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 take on cheesecake by blending tangy nonfat Greek yogurt with a touch of reduced-fat cream cheese, enhanced by vanilla whey protein. This dessert offers a creamy texture with a subtle almond flour crust, perfect for satisfying your sweet tooth without compromising your protein goals.

NUTRITION

357kcal
Protein
38.6g
Fat
14g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

1 large Egg White (≈33g)

15g Vanilla Whey Protein Powder

15g Almond Flour

1 pinch Stevia Powder

1 tsp Fresh Lemon Juice

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small, oven-safe cheesecake or ramekin dish.

  • 2

    Start by preparing the crust: in a small bowl, mix the almond flour with a pinch of stevia powder. Press this mixture firmly into the base of your dish, creating an even layer.

  • 3

    In a separate mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla whey protein powder, fresh lemon juice, and vanilla extract. Whisk until the mixture is completely smooth and homogeneous.

  • 4

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

  • 5

    Bake in the preheated oven for approximately 18-22 minutes or until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool. Once cooled, refrigerate for at least 2 hours to ensure it sets properly.

  • 7

    Serve chilled and enjoy this nutritious dessert that perfectly balances protein and a creamy, indulgent taste.