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 creatively blends nonfat Greek yogurt and a touch of low-fat cream cheese for a protein boost, all resting on a delicate almond flour crust enhanced with a hint of coconut oil and vanilla. This dessert delivers a balanced mix of tangy, sweet, and nutty flavors that satisfy your sweet tooth while keeping you on track with your nutritional goals.

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NUTRITION

505kcal
Protein
33.5g
Fat
24.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

1 tbsp Honey (21g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil, melted (5g)

1 tsp Vanilla Extract (5g)

Zest of 1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasted crust (optional).

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the mixture comes together. Press the mixture into the base of a small, springform or lined mini cake pan to form an even crust layer. If desired, bake the crust for 8-10 minutes for a firmer base, then let it cool.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, honey, vanilla extract, and lemon zest until the filling is completely smooth and creamy.

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 3-4 hours or overnight to allow it to set properly.

  • 6

    Serve chilled and enjoy this protein-packed dessert that delivers a balanced blend of tangy, sweet, and nutty flavors.

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 creatively blends nonfat Greek yogurt and a touch of low-fat cream cheese for a protein boost, all resting on a delicate almond flour crust enhanced with a hint of coconut oil and vanilla. This dessert delivers a balanced mix of tangy, sweet, and nutty flavors that satisfy your sweet tooth while keeping you on track with your nutritional goals.

NUTRITION

505kcal
Protein
33.5g
Fat
24.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

1 tbsp Honey (21g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil, melted (5g)

1 tsp Vanilla Extract (5g)

Zest of 1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasted crust (optional).

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Mix until the mixture comes together. Press the mixture into the base of a small, springform or lined mini cake pan to form an even crust layer. If desired, bake the crust for 8-10 minutes for a firmer base, then let it cool.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, honey, vanilla extract, and lemon zest until the filling is completely smooth and creamy.

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 3-4 hours or overnight to allow it to set properly.

  • 6

    Serve chilled and enjoy this protein-packed dessert that delivers a balanced blend of tangy, sweet, and nutty flavors.