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 single-serving cheesecake that combines the tang of nonfat Greek yogurt with the indulgence of a baked protein base. A perfect dessert that not only satisfies your sweet craving but also boosts your protein intake, making it an ideal treat that fits seamlessly into your macro-focused meal plan.

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NUTRITION

345kcal
Protein
39.2g
Fat
16.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (approx. 15g)

2 large egg whites

20g Low-Fat Cream Cheese

1/4 cup Almond Flour (28g)

1/2 teaspoon Vanilla Extract

Sweetener to taste (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a dash of sweetener if desired to form a light, slightly sweet crust.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, oven-safe ramekin or baking dish.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg whites, low-fat cream cheese, vanilla extract, and additional sweetener if using. Ensure the mixture is smooth and well combined.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges turn slightly golden and the center is set.

  • 7

    Allow the cheesecake to cool to room temperature before enjoying. It can also be chilled in the refrigerator for a firmer texture if preferred.

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 single-serving cheesecake that combines the tang of nonfat Greek yogurt with the indulgence of a baked protein base. A perfect dessert that not only satisfies your sweet craving but also boosts your protein intake, making it an ideal treat that fits seamlessly into your macro-focused meal plan.

NUTRITION

345kcal
Protein
39.2g
Fat
16.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (approx. 15g)

2 large egg whites

20g Low-Fat Cream Cheese

1/4 cup Almond Flour (28g)

1/2 teaspoon Vanilla Extract

Sweetener to taste (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a dash of sweetener if desired to form a light, slightly sweet crust.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, oven-safe ramekin or baking dish.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg whites, low-fat cream cheese, vanilla extract, and additional sweetener if using. Ensure the mixture is smooth and well combined.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges turn slightly golden and the center is set.

  • 7

    Allow the cheesecake to cool to room temperature before enjoying. It can also be chilled in the refrigerator for a firmer texture if preferred.