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

Indulge in a protein-packed twist on traditional cheesecake. This lighter version boasts creamy layers of nonfat Greek yogurt and low‐fat cream cheese infused with vanilla whey protein, finished with a delicate almond flour crust. Enjoy a sweet dessert that satisfies your cravings while supporting your nutrition goals.

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NUTRITION

418kcal
Protein
52.7g
Fat
18g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170 g)

2 oz Low-Fat Cream Cheese (56 g)

0.75 oz Extra Low-Fat Cream Cheese (21 g)

1 scoop Vanilla Whey Protein Powder (30 g)

1 large Egg White (33 g)

1 tbsp Almond Flour (7 g)

Stevia or non-caloric sweetener to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, both portions of low-fat cream cheese, vanilla whey protein powder, egg white, and your preferred amount of sweetener. Whisk until completely smooth and well-incorporated.

  • 3

    Prepare a small round, oven-safe dish or ramekin by sprinkling the almond flour evenly on the bottom to form the crust.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to allow it to firm up further.

  • 7

    Serve chilled and enjoy a guilt-free, 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

Indulge in a protein-packed twist on traditional cheesecake. This lighter version boasts creamy layers of nonfat Greek yogurt and low‐fat cream cheese infused with vanilla whey protein, finished with a delicate almond flour crust. Enjoy a sweet dessert that satisfies your cravings while supporting your nutrition goals.

NUTRITION

418kcal
Protein
52.7g
Fat
18g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170 g)

2 oz Low-Fat Cream Cheese (56 g)

0.75 oz Extra Low-Fat Cream Cheese (21 g)

1 scoop Vanilla Whey Protein Powder (30 g)

1 large Egg White (33 g)

1 tbsp Almond Flour (7 g)

Stevia or non-caloric sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, both portions of low-fat cream cheese, vanilla whey protein powder, egg white, and your preferred amount of sweetener. Whisk until completely smooth and well-incorporated.

  • 3

    Prepare a small round, oven-safe dish or ramekin by sprinkling the almond flour evenly on the bottom to form the crust.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to allow it to firm up further.

  • 7

    Serve chilled and enjoy a guilt-free, protein-packed dessert.