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 and creamy Greek Yogurt Protein Cheesecake that satisfies your sweet cravings while delivering a balanced boost of protein. This dessert combines a delectable almond-date crust with a rich, zesty filling made of nonfat Greek yogurt, lightly sweetened with a touch of whey protein isolate and enhanced by the smoothness of low-fat cream cheese, making it a guilt-free treat.

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NUTRITION

365kcal
Protein
42.5g
Fat
11g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt (plain)

3 pasteurized egg whites (~99g)

15g vanilla Whey Protein Isolate

1 oz Low-Fat Cream Cheese (28g)

15g Almond Flour

20g Pitted Medjool Dates

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small food processor, blend the almond flour and pitted dates until they form a sticky, cohesive mixture. Press this mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, whey protein isolate, and low-fat cream cheese. Whisk or blend until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature. Then refrigerate for at least 2 hours to fully set before serving.

  • 7

    Slice and enjoy a light, protein-packed 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 and creamy Greek Yogurt Protein Cheesecake that satisfies your sweet cravings while delivering a balanced boost of protein. This dessert combines a delectable almond-date crust with a rich, zesty filling made of nonfat Greek yogurt, lightly sweetened with a touch of whey protein isolate and enhanced by the smoothness of low-fat cream cheese, making it a guilt-free treat.

NUTRITION

365kcal
Protein
42.5g
Fat
11g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt (plain)

3 pasteurized egg whites (~99g)

15g vanilla Whey Protein Isolate

1 oz Low-Fat Cream Cheese (28g)

15g Almond Flour

20g Pitted Medjool Dates

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small food processor, blend the almond flour and pitted dates until they form a sticky, cohesive mixture. Press this mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, whey protein isolate, and low-fat cream cheese. Whisk or blend until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature. Then refrigerate for at least 2 hours to fully set before serving.

  • 7

    Slice and enjoy a light, protein-packed dessert!