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

A lighter twist on a classic cheesecake with a high-protein kick. Silky smooth Greek yogurt blended with a touch of vanilla whey and low-fat cream cheese creates a luscious filling, set on a crunchy graham cracker crumb base with a hint of honey for natural sweetness.

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NUTRITION

324kcal
Protein
35g
Fat
7.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein Isolate

28g (1 oz) Low-Fat Cream Cheese

15g Graham Cracker Crumbs

10g Honey

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PREPARATION

  • 1

    Preheat the oven to 350°F (if you wish to bake the crust slightly for a firmer base).

  • 2

    In a small bowl, combine the graham cracker crumbs with half of the honey. Press the mixture evenly into the bottom of a small, springform or ramekin dish to form the cheesecake crust.

  • 3

    In another bowl, thoroughly mix the nonfat Greek yogurt and low-fat cream cheese until smooth and homogeneous.

  • 4

    Stir in the vanilla whey protein isolate until fully incorporated.

  • 5

    Add the remaining honey to the mixture and blend until smooth and creamy.

  • 6

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

  • 7

    For a slightly set cheesecake, chill in the refrigerator for 3-4 hours. Alternatively, bake in the oven for 10-12 minutes to set the filling lightly, then chill.

  • 8

    Serve chilled and enjoy the creamy, protein-packed 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

A lighter twist on a classic cheesecake with a high-protein kick. Silky smooth Greek yogurt blended with a touch of vanilla whey and low-fat cream cheese creates a luscious filling, set on a crunchy graham cracker crumb base with a hint of honey for natural sweetness.

NUTRITION

324kcal
Protein
35g
Fat
7.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein Isolate

28g (1 oz) Low-Fat Cream Cheese

15g Graham Cracker Crumbs

10g Honey

PREPARATION

  • 1

    Preheat the oven to 350°F (if you wish to bake the crust slightly for a firmer base).

  • 2

    In a small bowl, combine the graham cracker crumbs with half of the honey. Press the mixture evenly into the bottom of a small, springform or ramekin dish to form the cheesecake crust.

  • 3

    In another bowl, thoroughly mix the nonfat Greek yogurt and low-fat cream cheese until smooth and homogeneous.

  • 4

    Stir in the vanilla whey protein isolate until fully incorporated.

  • 5

    Add the remaining honey to the mixture and blend until smooth and creamy.

  • 6

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

  • 7

    For a slightly set cheesecake, chill in the refrigerator for 3-4 hours. Alternatively, bake in the oven for 10-12 minutes to set the filling lightly, then chill.

  • 8

    Serve chilled and enjoy the creamy, protein-packed dessert.