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 refreshingly light yet indulgent cheesecake that packs a protein punch. This creamy dessert blends fat-free Greek yogurt, a touch of whey protein, and fluffy egg whites, all nestled over a delicate almond flour crust. Perfect for satisfying your sweet tooth while keeping your macros on track.

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NUTRITION

363kcal
Protein
48g
Fat
14.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Fat-Free Greek Yogurt (approx 170g)

1/2 scoop Whey Protein Isolate (approx 15g)

1/4 cup Almond Flour (approx 28g)

3 large Egg Whites (approx 99g total)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly onto the bottom of the pan to form a thin crust.

  • 3

    In a large mixing bowl, whisk together the fat-free Greek yogurt, whey protein isolate, and egg whites until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula to ensure even consistency.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble. Avoid overbaking to maintain a creamy texture.

  • 6

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

  • 7

    Serve chilled and enjoy a guilt-free, protein-packed dessert that satisfies your sweet cravings.

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 refreshingly light yet indulgent cheesecake that packs a protein punch. This creamy dessert blends fat-free Greek yogurt, a touch of whey protein, and fluffy egg whites, all nestled over a delicate almond flour crust. Perfect for satisfying your sweet tooth while keeping your macros on track.

NUTRITION

363kcal
Protein
48g
Fat
14.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Fat-Free Greek Yogurt (approx 170g)

1/2 scoop Whey Protein Isolate (approx 15g)

1/4 cup Almond Flour (approx 28g)

3 large Egg Whites (approx 99g total)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly onto the bottom of the pan to form a thin crust.

  • 3

    In a large mixing bowl, whisk together the fat-free Greek yogurt, whey protein isolate, and egg whites until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula to ensure even consistency.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble. Avoid overbaking to maintain a creamy texture.

  • 6

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

  • 7

    Serve chilled and enjoy a guilt-free, protein-packed dessert that satisfies your sweet cravings.