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 creamy, tangy cheesecake that’s boosted with protein to satisfy your sweet cravings without derailing your macro goals. This no-bake cheesecake features a delicate graham cracker crust topped with a smooth blend of nonfat Greek yogurt, fat-free cream cheese, and a hint of whey protein. Finished with a light honey drizzle, it offers a delightful balance of flavors and textures.

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NUTRITION

481kcal
Protein
49g
Fat
4.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Fat-Free Cream Cheese (113g)

15 grams Whey Protein Powder

30 grams Low-Fat Graham Cracker Crumbs

1 tablespoon Honey (21g)

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PREPARATION

  • 1

    In a small bowl, combine the low-fat graham cracker crumbs with a teaspoon of water (or a small amount of your choice) and mix until they hold together. Press the mixture firmly into the bottom of a small, lined springform or pie pan to form an even crust.

  • 2

    In a large bowl, blend the nonfat Greek yogurt, fat-free cream cheese, and whey protein powder until the mixture is smooth and well incorporated.

  • 3

    Pour the filling over the prepared crust, smoothing the top with a spatula for an even layer.

  • 4

    Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours, or until the cheesecake has set.

  • 5

    Before serving, drizzle the honey evenly over the top. Slice and enjoy this 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

A creamy, tangy cheesecake that’s boosted with protein to satisfy your sweet cravings without derailing your macro goals. This no-bake cheesecake features a delicate graham cracker crust topped with a smooth blend of nonfat Greek yogurt, fat-free cream cheese, and a hint of whey protein. Finished with a light honey drizzle, it offers a delightful balance of flavors and textures.

NUTRITION

481kcal
Protein
49g
Fat
4.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Fat-Free Cream Cheese (113g)

15 grams Whey Protein Powder

30 grams Low-Fat Graham Cracker Crumbs

1 tablespoon Honey (21g)

PREPARATION

  • 1

    In a small bowl, combine the low-fat graham cracker crumbs with a teaspoon of water (or a small amount of your choice) and mix until they hold together. Press the mixture firmly into the bottom of a small, lined springform or pie pan to form an even crust.

  • 2

    In a large bowl, blend the nonfat Greek yogurt, fat-free cream cheese, and whey protein powder until the mixture is smooth and well incorporated.

  • 3

    Pour the filling over the prepared crust, smoothing the top with a spatula for an even layer.

  • 4

    Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours, or until the cheesecake has set.

  • 5

    Before serving, drizzle the honey evenly over the top. Slice and enjoy this protein-packed dessert.