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 light and creamy cheesecake that packs a protein punch, blending non-fat Greek yogurt with egg whites for a smooth filling atop a subtle graham cracker crust. Topped with fresh blueberries and a hint of honey, this dessert is both satisfying and refreshingly guilt-free.

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NUTRITION

339kcal
Protein
43.1g
Fat
3.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-Fat Greek Yogurt

0.5 cup Liquid Egg Whites

0.125 cup Crushed Graham Crackers

0.25 cup Blueberries

1 teaspoon Honey

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PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the non-fat Greek yogurt and liquid egg whites until the mixture is smooth and uniform in texture.

  • 3

    Gently fold in the crushed graham crackers to create a subtle, crunchy texture within the cheesecake base.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for approximately 18-22 minutes or until the center is just set. Avoid overbaking to maintain a creamy consistency.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, top with fresh blueberries and drizzle with honey for a touch of natural sweetness.

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 light and creamy cheesecake that packs a protein punch, blending non-fat Greek yogurt with egg whites for a smooth filling atop a subtle graham cracker crust. Topped with fresh blueberries and a hint of honey, this dessert is both satisfying and refreshingly guilt-free.

NUTRITION

339kcal
Protein
43.1g
Fat
3.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-Fat Greek Yogurt

0.5 cup Liquid Egg Whites

0.125 cup Crushed Graham Crackers

0.25 cup Blueberries

1 teaspoon Honey

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the non-fat Greek yogurt and liquid egg whites until the mixture is smooth and uniform in texture.

  • 3

    Gently fold in the crushed graham crackers to create a subtle, crunchy texture within the cheesecake base.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for approximately 18-22 minutes or until the center is just set. Avoid overbaking to maintain a creamy consistency.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Before serving, top with fresh blueberries and drizzle with honey for a touch of natural sweetness.