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 creamy, tangy cheesecake that packs a protein punch while satisfying your sweet tooth. This indulgent yet balanced dessert features a smooth blend of full fat Greek yogurt, cream cheese, and whey protein, all nestled on a nutty almond flour crust with a hint of lemon for brightness.

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NUTRITION

746kcal
Protein
40.6g
Fat
55g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Full Fat Greek Yogurt

75 grams Cream Cheese

15 grams Whey Protein Isolate (Unflavored)

1 Large Egg

30 grams Almond Flour

1 tablespoon Fresh Lemon Juice

1 packet Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small round or springform pan with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a pinch of stevia (if desired) to form your crust. Press the almond flour mixture firmly onto the bottom of the prepared pan.

  • 3

    In a larger bowl, combine the full fat Greek yogurt, cream cheese, whey protein isolate, egg, and fresh lemon juice. Beat the mixture well until it's smooth and creamy.

  • 4

    Taste the batter and add extra stevia if you prefer a sweeter cheesecake.

  • 5

    Pour the mixture evenly over the almond flour crust in the pan.

  • 6

    Bake in the preheated oven for approximately 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours to set before serving.

  • 8

    Slice and serve chilled for best texture and flavor.

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 creamy, tangy cheesecake that packs a protein punch while satisfying your sweet tooth. This indulgent yet balanced dessert features a smooth blend of full fat Greek yogurt, cream cheese, and whey protein, all nestled on a nutty almond flour crust with a hint of lemon for brightness.

NUTRITION

746kcal
Protein
40.6g
Fat
55g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Full Fat Greek Yogurt

75 grams Cream Cheese

15 grams Whey Protein Isolate (Unflavored)

1 Large Egg

30 grams Almond Flour

1 tablespoon Fresh Lemon Juice

1 packet Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small round or springform pan with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a pinch of stevia (if desired) to form your crust. Press the almond flour mixture firmly onto the bottom of the prepared pan.

  • 3

    In a larger bowl, combine the full fat Greek yogurt, cream cheese, whey protein isolate, egg, and fresh lemon juice. Beat the mixture well until it's smooth and creamy.

  • 4

    Taste the batter and add extra stevia if you prefer a sweeter cheesecake.

  • 5

    Pour the mixture evenly over the almond flour crust in the pan.

  • 6

    Bake in the preheated oven for approximately 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours to set before serving.

  • 8

    Slice and serve chilled for best texture and flavor.