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 light and creamy cheesecake alternative that blends the tang of Greek yogurt with the richness of low‐fat cream cheese and a boost of whey protein, all set atop a subtly sweet almond flour crust. Perfectly chilled for a refreshing dessert that feels indulgent yet is nutrition-forward.

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NUTRITION

353kcal
Protein
42.3g
Fat
15.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

28g Whey Protein Isolate

20g Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Erythritol

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the almond flour by spreading it on a parchment-lined baking sheet and baking for 5-7 minutes until fragrant. Allow to cool.

  • 2

    In a small bowl, mix the cooled almond flour with a tiny amount of water (or egg white optional, though not used here for macro precision) until it forms a crumbly crust. Press the mixture firmly into the bottom of a small, springform pan or ramekin to form the base.

  • 3

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

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 2-3 hours until it firms up slightly. For best results, let it set overnight.

  • 6

    Slice and serve chilled. Enjoy a protein-packed dessert that balances creamy tang with a subtle almond crust!

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 light and creamy cheesecake alternative that blends the tang of Greek yogurt with the richness of low‐fat cream cheese and a boost of whey protein, all set atop a subtly sweet almond flour crust. Perfectly chilled for a refreshing dessert that feels indulgent yet is nutrition-forward.

NUTRITION

353kcal
Protein
42.3g
Fat
15.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

28g Whey Protein Isolate

20g Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Erythritol

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the almond flour by spreading it on a parchment-lined baking sheet and baking for 5-7 minutes until fragrant. Allow to cool.

  • 2

    In a small bowl, mix the cooled almond flour with a tiny amount of water (or egg white optional, though not used here for macro precision) until it forms a crumbly crust. Press the mixture firmly into the bottom of a small, springform pan or ramekin to form the base.

  • 3

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

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 2-3 hours until it firms up slightly. For best results, let it set overnight.

  • 6

    Slice and serve chilled. Enjoy a protein-packed dessert that balances creamy tang with a subtle almond crust!