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 yet satisfying cheesecake that combines creamy nonfat Greek yogurt, clean whey protein isolate, and a hint of lemon for brightness, all set atop a subtly sweet almond flour crust. This dessert offers a protein-packed twist on a classic favorite, perfect for a guilt-free treat that nourishes and delights.

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NUTRITION

500kcal
Protein
58g
Fat
21g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (unflavored)

1 large Egg White

0.33 cup Almond Flour

1 teaspoon Coconut Oil

1/2 teaspoon Vanilla Extract

1 teaspoon Stevia

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, individual cheesecake pan or a ramekin.

  • 2

    Prepare the crust by combining the almond flour, coconut oil, and stevia in a small bowl until the mixture comes together. Press the mixture firmly into the bottom of the prepared pan to form an even layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, vanilla extract, and lemon juice until smooth and well combined.

  • 4

    Pour the yogurt mixture over the almond flour crust, spreading it out evenly.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool completely before refrigerating for at least 2 hours to firm up.

  • 7

    Once chilled, serve and enjoy your protein-packed, creamy Greek Yogurt Protein Cheesecake.

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 yet satisfying cheesecake that combines creamy nonfat Greek yogurt, clean whey protein isolate, and a hint of lemon for brightness, all set atop a subtly sweet almond flour crust. This dessert offers a protein-packed twist on a classic favorite, perfect for a guilt-free treat that nourishes and delights.

NUTRITION

500kcal
Protein
58g
Fat
21g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (unflavored)

1 large Egg White

0.33 cup Almond Flour

1 teaspoon Coconut Oil

1/2 teaspoon Vanilla Extract

1 teaspoon Stevia

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, individual cheesecake pan or a ramekin.

  • 2

    Prepare the crust by combining the almond flour, coconut oil, and stevia in a small bowl until the mixture comes together. Press the mixture firmly into the bottom of the prepared pan to form an even layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, vanilla extract, and lemon juice until smooth and well combined.

  • 4

    Pour the yogurt mixture over the almond flour crust, spreading it out evenly.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool completely before refrigerating for at least 2 hours to firm up.

  • 7

    Once chilled, serve and enjoy your protein-packed, creamy Greek Yogurt Protein Cheesecake.