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 deliciously creamy, protein-packed cheesecake that blends smooth nonfat Greek yogurt and low‐fat cream cheese with a light egg white, all set atop a subtly sweet almond flour crust. This dessert offers a perfect balance of tangy and nutty flavors, ideal for a guilt-free indulgence.

Try 7 days free, then $12.99 / mo.

NUTRITION

737kcal
Protein
52.6g
Fat
42.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

1 large Egg White

2/3 cup Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a medium bowl, combine the almond flour with the teaspoon of honey. Mix until the mixture comes together. Press this mixture firmly into the base of a lined 6-inch springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges begin to set and a slight jiggle remains in the center.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. Then, chill in the refrigerator for at least 2 hours to ensure a clean slice.

  • 7

    Slice and serve chilled. Enjoy a rich, creamy dessert that meets your protein and calorie targets!

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 deliciously creamy, protein-packed cheesecake that blends smooth nonfat Greek yogurt and low‐fat cream cheese with a light egg white, all set atop a subtly sweet almond flour crust. This dessert offers a perfect balance of tangy and nutty flavors, ideal for a guilt-free indulgence.

NUTRITION

737kcal
Protein
52.6g
Fat
42.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

1 large Egg White

2/3 cup Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a medium bowl, combine the almond flour with the teaspoon of honey. Mix until the mixture comes together. Press this mixture firmly into the base of a lined 6-inch springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges begin to set and a slight jiggle remains in the center.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. Then, chill in the refrigerator for at least 2 hours to ensure a clean slice.

  • 7

    Slice and serve chilled. Enjoy a rich, creamy dessert that meets your protein and calorie targets!