Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent cheesecake crafted with a blend of nonfat Greek yogurt, egg whites, and low‐fat cream cheese over a delicate almond flour crust. This cheesecake boasts a creamy texture with a refreshing hint of vanilla and lemon, making it a versatile meal option that satisfies both your taste buds and nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
38.9g
Fat
20.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

3 large Egg Whites (~100g)

2 ounces Low-Fat Cream Cheese

0.33 cup Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Fresh Lemon Juice

1 teaspoon Stevia (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). If you prefer a no-bake version, skip the oven steps and refrigerate the cheesecake for at least 4 hours.

  • 2

    In a small bowl, mix the almond flour with a pinch of stevia. Add a few drops of water if needed to bring it together. Press the mixture firmly into the base of a small springform or pie dish to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, fresh lemon juice, and stevia if using. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    For a baked version, place the cheesecake in the oven and bake for 20-25 minutes or until the edges begin to set while the center remains slightly jiggly. Allow it to cool to room temperature, then refrigerate for an additional 2 hours to firm up.

  • 6

    For a no-bake version, immediately transfer the dish to the refrigerator and chill for at least 4 hours before serving.

  • 7

    Slice and enjoy your protein-packed, creamy cheesecake as a satisfying meal any time of day.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent cheesecake crafted with a blend of nonfat Greek yogurt, egg whites, and low‐fat cream cheese over a delicate almond flour crust. This cheesecake boasts a creamy texture with a refreshing hint of vanilla and lemon, making it a versatile meal option that satisfies both your taste buds and nutritional goals.

NUTRITION

409kcal
Protein
38.9g
Fat
20.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

3 large Egg Whites (~100g)

2 ounces Low-Fat Cream Cheese

0.33 cup Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Fresh Lemon Juice

1 teaspoon Stevia (optional)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). If you prefer a no-bake version, skip the oven steps and refrigerate the cheesecake for at least 4 hours.

  • 2

    In a small bowl, mix the almond flour with a pinch of stevia. Add a few drops of water if needed to bring it together. Press the mixture firmly into the base of a small springform or pie dish to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, fresh lemon juice, and stevia if using. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    For a baked version, place the cheesecake in the oven and bake for 20-25 minutes or until the edges begin to set while the center remains slightly jiggly. Allow it to cool to room temperature, then refrigerate for an additional 2 hours to firm up.

  • 6

    For a no-bake version, immediately transfer the dish to the refrigerator and chill for at least 4 hours before serving.

  • 7

    Slice and enjoy your protein-packed, creamy cheesecake as a satisfying meal any time of day.