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 luscious, protein-packed cheesecake that pairs the tangy richness of nonfat Greek yogurt and low‐fat cream cheese with a delicate almond flour crust. Finished with a vibrant topping of fresh raspberries, a drizzle of honey, and crunchy walnuts, this dessert strikes the perfect balance between creamy indulgence and guilt-free nourishment.

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NUTRITION

410kcal
Protein
33.6g
Fat
16.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg White (33g)

1 tbsp Almond Flour (8g)

1 cup Nonfat Greek Yogurt (245g)

1 oz Low-Fat Cream Cheese (28g)

1/2 cup Raspberries (62g)

1 tsp Honey (7g)

1 serving Walnuts (6 halves, ~14g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the egg white and almond flour together to form a light crust base. Press the mixture firmly into the base of a small, greased, oven-safe ramekin or mini springform pan.

  • 3

    Bake the crust for about 8-10 minutes until slightly set and lightly golden. Remove from the oven and let it cool.

  • 4

    While the crust cools, combine the nonfat Greek yogurt and low-fat cream cheese in a bowl until smooth and creamy. For extra silkiness, you can lightly blend the mixture using a hand mixer.

  • 5

    Pour the creamy mixture over the cooled crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours or until fully set.

  • 7

    Before serving, top with fresh raspberries, a drizzle of honey, and sprinkle the walnuts over the top for added texture and flavor.

  • 8

    Enjoy your creamy, protein-packed cheesecake as a guilt-free dessert.

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 luscious, protein-packed cheesecake that pairs the tangy richness of nonfat Greek yogurt and low‐fat cream cheese with a delicate almond flour crust. Finished with a vibrant topping of fresh raspberries, a drizzle of honey, and crunchy walnuts, this dessert strikes the perfect balance between creamy indulgence and guilt-free nourishment.

NUTRITION

410kcal
Protein
33.6g
Fat
16.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg White (33g)

1 tbsp Almond Flour (8g)

1 cup Nonfat Greek Yogurt (245g)

1 oz Low-Fat Cream Cheese (28g)

1/2 cup Raspberries (62g)

1 tsp Honey (7g)

1 serving Walnuts (6 halves, ~14g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the egg white and almond flour together to form a light crust base. Press the mixture firmly into the base of a small, greased, oven-safe ramekin or mini springform pan.

  • 3

    Bake the crust for about 8-10 minutes until slightly set and lightly golden. Remove from the oven and let it cool.

  • 4

    While the crust cools, combine the nonfat Greek yogurt and low-fat cream cheese in a bowl until smooth and creamy. For extra silkiness, you can lightly blend the mixture using a hand mixer.

  • 5

    Pour the creamy mixture over the cooled crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours or until fully set.

  • 7

    Before serving, top with fresh raspberries, a drizzle of honey, and sprinkle the walnuts over the top for added texture and flavor.

  • 8

    Enjoy your creamy, protein-packed cheesecake as a guilt-free dessert.