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 blends tangy nonfat Greek yogurt with a hint of vanilla and lemon, enriched with a touch of whey protein and set with natural gelatin. This crustless cheesecake features a crisp almond flour base that complements its creamy, high-protein filling, delivering a dessert that's as nutritious as it is delicious.

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NUTRITION

357kcal
Protein
41g
Fat
14.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.25 scoop Whey Protein Isolate (7.5g)

1 envelope Unflavored Gelatin (7g)

0.25 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 packet Stevia

0.5 tsp Fresh Lemon Juice

2 tbsp Water

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and a tiny pinch of stevia. Press the mixture evenly into the bottom of a small, oven-safe dish to form the crust. Bake in the preheated oven for about 8 minutes to lightly set the crust, then remove and let cool.

  • 3

    In a separate small bowl, add the water and sprinkle the unflavored gelatin over it. Let it sit for 5 minutes to bloom, then gently warm it until completely dissolved (either in a microwave in short bursts or on the stovetop over low heat).

  • 4

    In a larger bowl, stir together the nonfat Greek yogurt, whey protein isolate, vanilla extract, fresh lemon juice, and remaining stevia. Mix until smooth.

  • 5

    Slowly incorporate the dissolved gelatin into the yogurt mixture, stirring continuously until fully combined.

  • 6

    Pour the cheesecake filling over the pre-baked almond flour crust. Smooth the top with a spatula.

  • 7

    Refrigerate the cheesecake for at least 2 hours, allowing it to set properly.

  • 8

    Once firm, slice and serve chilled. Enjoy your protein-packed, guilt-free 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

Enjoy a light yet satisfying cheesecake that blends tangy nonfat Greek yogurt with a hint of vanilla and lemon, enriched with a touch of whey protein and set with natural gelatin. This crustless cheesecake features a crisp almond flour base that complements its creamy, high-protein filling, delivering a dessert that's as nutritious as it is delicious.

NUTRITION

357kcal
Protein
41g
Fat
14.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.25 scoop Whey Protein Isolate (7.5g)

1 envelope Unflavored Gelatin (7g)

0.25 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 packet Stevia

0.5 tsp Fresh Lemon Juice

2 tbsp Water

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and a tiny pinch of stevia. Press the mixture evenly into the bottom of a small, oven-safe dish to form the crust. Bake in the preheated oven for about 8 minutes to lightly set the crust, then remove and let cool.

  • 3

    In a separate small bowl, add the water and sprinkle the unflavored gelatin over it. Let it sit for 5 minutes to bloom, then gently warm it until completely dissolved (either in a microwave in short bursts or on the stovetop over low heat).

  • 4

    In a larger bowl, stir together the nonfat Greek yogurt, whey protein isolate, vanilla extract, fresh lemon juice, and remaining stevia. Mix until smooth.

  • 5

    Slowly incorporate the dissolved gelatin into the yogurt mixture, stirring continuously until fully combined.

  • 6

    Pour the cheesecake filling over the pre-baked almond flour crust. Smooth the top with a spatula.

  • 7

    Refrigerate the cheesecake for at least 2 hours, allowing it to set properly.

  • 8

    Once firm, slice and serve chilled. Enjoy your protein-packed, guilt-free dessert!