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 light and creamy twist on the classic cheesecake with this protein-packed dessert. The smooth blend of nonfat Greek yogurt, a hint of vanilla, and a touch of whey protein offers a velvety texture and a subtly sweet finish, all on a delicate almond flour crust.

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NUTRITION

329kcal
Protein
40.5g
Fat
7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

1 cup Nonfat Greek Yogurt (245g)

1/3 scoop Whey Protein Isolate (10g)

1.5 oz Fat-Free Cream Cheese (42g)

1 large Egg White (33g)

1/2 tsp Vanilla Extract

1 tsp Erythritol

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, individual cheesecake pan or a ramekin.

  • 2

    In a small bowl, mix the almond flour with a pinch of erythritol. Press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, fat-free cream cheese, egg white, vanilla extract, and the remaining erythritol. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the center is just set. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and allow to cool completely in the pan. Once cooled, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Serve chilled for a refreshing, protein-rich 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

Enjoy a light and creamy twist on the classic cheesecake with this protein-packed dessert. The smooth blend of nonfat Greek yogurt, a hint of vanilla, and a touch of whey protein offers a velvety texture and a subtly sweet finish, all on a delicate almond flour crust.

NUTRITION

329kcal
Protein
40.5g
Fat
7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

1 cup Nonfat Greek Yogurt (245g)

1/3 scoop Whey Protein Isolate (10g)

1.5 oz Fat-Free Cream Cheese (42g)

1 large Egg White (33g)

1/2 tsp Vanilla Extract

1 tsp Erythritol

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, individual cheesecake pan or a ramekin.

  • 2

    In a small bowl, mix the almond flour with a pinch of erythritol. Press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, fat-free cream cheese, egg white, vanilla extract, and the remaining erythritol. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the center is just set. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and allow to cool completely in the pan. Once cooled, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Serve chilled for a refreshing, protein-rich dessert.