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 creamy twist on traditional cheesecake with this protein-packed dessert that balances the tang of nonfat Greek yogurt with a subtle almond flour crust and a hint of vanilla and lemon. Light yet satisfying, this cheesecake is designed to support your nutritional goals while indulging your sweet tooth.

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NUTRITION

348kcal
Protein
41g
Fat
14.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

1/2 scoop Whey Protein Powder (15g)

2 large Egg Whites (66g)

1/2 tsp Vanilla Extract (2.5g)

Zest of 1/2 Lemon (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    Combine the almond flour with 1/4 of the egg whites and press the mixture into the bottom of the dish to form a thin crust. Bake the crust for about 8-10 minutes until it sets lightly.

  • 3

    In a mixing bowl, whisk together the nonfat Greek yogurt, whey protein powder, remaining egg whites, vanilla extract, and lemon zest until smooth.

  • 4

    Pour the protein-yogurt mixture over the pre-baked crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the cheesecake is just set in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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 creamy twist on traditional cheesecake with this protein-packed dessert that balances the tang of nonfat Greek yogurt with a subtle almond flour crust and a hint of vanilla and lemon. Light yet satisfying, this cheesecake is designed to support your nutritional goals while indulging your sweet tooth.

NUTRITION

348kcal
Protein
41g
Fat
14.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

1/2 scoop Whey Protein Powder (15g)

2 large Egg Whites (66g)

1/2 tsp Vanilla Extract (2.5g)

Zest of 1/2 Lemon (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    Combine the almond flour with 1/4 of the egg whites and press the mixture into the bottom of the dish to form a thin crust. Bake the crust for about 8-10 minutes until it sets lightly.

  • 3

    In a mixing bowl, whisk together the nonfat Greek yogurt, whey protein powder, remaining egg whites, vanilla extract, and lemon zest until smooth.

  • 4

    Pour the protein-yogurt mixture over the pre-baked crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the cheesecake is just set in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.