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 reinvented with high-protein Greek yogurt and a touch of whey protein, set atop a subtle almond flour crust. This dessert offers a luxurious blend of tangy, smooth cheesecake filling with a crunchy base, perfectly balancing indulgence and nutrition.

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NUTRITION

330kcal
Protein
42.6g
Fat
12.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (163g)

1 oz Fat-Free Cream Cheese (28g)

1 large Egg White (17g)

20g Whey Protein Isolate (Unflavored)

3 tbsp Almond Flour (30g)

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Prepare a small baking pan by lightly greasing it or lining it with parchment paper.

  • 3

    In a bowl, combine the almond flour and a tiny pinch of your preferred low-calorie sweetener (optional) to form the crust. Press the mixture evenly into the bottom of the pan.

  • 4

    In a blender or mixing bowl, blend the nonfat Greek yogurt, fat-free cream cheese, egg white, and whey protein isolate until smooth and creamy.

  • 5

    Pour the cheesecake mixture over the pressed almond flour crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for about 20 minutes or until the edges start to set. The center should remain slightly jiggly.

  • 7

    Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator for at least 2 hours to firm up.

  • 8

    Slice and enjoy your protein-packed 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 light and creamy cheesecake reinvented with high-protein Greek yogurt and a touch of whey protein, set atop a subtle almond flour crust. This dessert offers a luxurious blend of tangy, smooth cheesecake filling with a crunchy base, perfectly balancing indulgence and nutrition.

NUTRITION

330kcal
Protein
42.6g
Fat
12.1g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt (163g)

1 oz Fat-Free Cream Cheese (28g)

1 large Egg White (17g)

20g Whey Protein Isolate (Unflavored)

3 tbsp Almond Flour (30g)

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Prepare a small baking pan by lightly greasing it or lining it with parchment paper.

  • 3

    In a bowl, combine the almond flour and a tiny pinch of your preferred low-calorie sweetener (optional) to form the crust. Press the mixture evenly into the bottom of the pan.

  • 4

    In a blender or mixing bowl, blend the nonfat Greek yogurt, fat-free cream cheese, egg white, and whey protein isolate until smooth and creamy.

  • 5

    Pour the cheesecake mixture over the pressed almond flour crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for about 20 minutes or until the edges start to set. The center should remain slightly jiggly.

  • 7

    Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator for at least 2 hours to firm up.

  • 8

    Slice and enjoy your protein-packed dessert.