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 traditional cheesecake, this dessert features a creamy blend of nonfat Greek yogurt, low‐fat cream cheese, and a touch of whey protein for a protein boost. Lightly baked on a crisp graham cracker crumb base and finished with a hint of vanilla and honey drizzle, this cheesecake satisfies sweet cravings while keeping macros in check.

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NUTRITION

338kcal
Protein
42.1g
Fat
7.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

2 ounces Low-Fat Cream Cheese (56g)

0.25 scoop Whey Protein Powder (10g)

0.25 cup Graham Cracker Crumbs (16g)

1 tsp Honey (7g)

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small round baking dish or ramekin.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, egg white, low-fat cream cheese, whey protein powder, vanilla extract, and lemon juice until smooth and fully combined.

  • 3

    Sprinkle the graham cracker crumbs evenly on the bottom of the prepared dish to form the crust layer.

  • 4

    Pour the cheesecake mixture over the crumb base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to set and a gentle jiggle remains in the center.

  • 6

    Remove from the oven and allow to cool to room temperature. Once cooled, drizzle the honey over the top.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to fully set.

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 traditional cheesecake, this dessert features a creamy blend of nonfat Greek yogurt, low‐fat cream cheese, and a touch of whey protein for a protein boost. Lightly baked on a crisp graham cracker crumb base and finished with a hint of vanilla and honey drizzle, this cheesecake satisfies sweet cravings while keeping macros in check.

NUTRITION

338kcal
Protein
42.1g
Fat
7.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

2 ounces Low-Fat Cream Cheese (56g)

0.25 scoop Whey Protein Powder (10g)

0.25 cup Graham Cracker Crumbs (16g)

1 tsp Honey (7g)

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small round baking dish or ramekin.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, egg white, low-fat cream cheese, whey protein powder, vanilla extract, and lemon juice until smooth and fully combined.

  • 3

    Sprinkle the graham cracker crumbs evenly on the bottom of the prepared dish to form the crust layer.

  • 4

    Pour the cheesecake mixture over the crumb base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to set and a gentle jiggle remains in the center.

  • 6

    Remove from the oven and allow to cool to room temperature. Once cooled, drizzle the honey over the top.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to fully set.