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 harmonious blend of tangy nonfat Greek yogurt and low-fat cream cheese enriched with a hint of vanilla and a light egg white, set atop a delicate graham cracker crust and finished with a drizzle of almond butter for a delightful and protein-packed dessert that satisfies your sweet cravings without compromising your nutritional goals.

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NUTRITION

314kcal
Protein
29g
Fat
11.1g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg White

15g Crushed Graham Crackers

1 tsp Almond Butter

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract if using. Whisk until the mixture is smooth and uniform.

  • 3

    Gently fold the crushed graham crackers into the mixture, reserving a few for topping if desired.

  • 4

    Pour the mixture into a small, oven-safe ramekin or individual cheesecake mold, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the edges are set but the center still shows a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, drizzle the almond butter on top as a garnish, or lightly swirl it into the center for added texture and flavor.

  • 8

    Serve chilled and enjoy your protein-packed, guilt-free 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 harmonious blend of tangy nonfat Greek yogurt and low-fat cream cheese enriched with a hint of vanilla and a light egg white, set atop a delicate graham cracker crust and finished with a drizzle of almond butter for a delightful and protein-packed dessert that satisfies your sweet cravings without compromising your nutritional goals.

NUTRITION

314kcal
Protein
29g
Fat
11.1g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg White

15g Crushed Graham Crackers

1 tsp Almond Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract if using. Whisk until the mixture is smooth and uniform.

  • 3

    Gently fold the crushed graham crackers into the mixture, reserving a few for topping if desired.

  • 4

    Pour the mixture into a small, oven-safe ramekin or individual cheesecake mold, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the edges are set but the center still shows a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, drizzle the almond butter on top as a garnish, or lightly swirl it into the center for added texture and flavor.

  • 8

    Serve chilled and enjoy your protein-packed, guilt-free dessert.