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 creamy, protein-packed cheesecake that marries the tangy brightness of fat-free Greek yogurt with the smooth richness of whey protein and a subtle hint of honey. Set atop a light graham cracker crust and finished with fresh strawberry slices, this dessert offers the perfect balance of indulgence and nutrition.

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NUTRITION

359kcal
Protein
42.5g
Fat
5.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Fat-Free Greek Yogurt (~150g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1 large Egg White (~33g)

1/2 tablespoon Light Cream Cheese (~7.5g)

1.5 teaspoons Honey (~10.5g)

1 packet Stevia

1/4 teaspoon Vanilla Extract

1/4 cup Crushed Graham Crackers (~15g)

1/2 teaspoon Light Butter (~2.5g)

1/4 cup Sliced Strawberries (~35g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the fat-free Greek yogurt, vanilla whey protein isolate, egg white, light cream cheese, honey, stevia, and vanilla extract. Mix thoroughly until the mixture is smooth and well-blended.

  • 3

    In a separate small bowl, combine the crushed graham crackers with melted light butter. Stir until the mixture holds together.

  • 4

    Press the graham cracker mixture evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer set, refrigerate for at least 2 hours.

  • 8

    Before serving, top with sliced strawberries.

  • 9

    Enjoy your protein-packed, guilt-free Greek Yogurt Protein Cheesecake!

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 creamy, protein-packed cheesecake that marries the tangy brightness of fat-free Greek yogurt with the smooth richness of whey protein and a subtle hint of honey. Set atop a light graham cracker crust and finished with fresh strawberry slices, this dessert offers the perfect balance of indulgence and nutrition.

NUTRITION

359kcal
Protein
42.5g
Fat
5.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Fat-Free Greek Yogurt (~150g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1 large Egg White (~33g)

1/2 tablespoon Light Cream Cheese (~7.5g)

1.5 teaspoons Honey (~10.5g)

1 packet Stevia

1/4 teaspoon Vanilla Extract

1/4 cup Crushed Graham Crackers (~15g)

1/2 teaspoon Light Butter (~2.5g)

1/4 cup Sliced Strawberries (~35g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the fat-free Greek yogurt, vanilla whey protein isolate, egg white, light cream cheese, honey, stevia, and vanilla extract. Mix thoroughly until the mixture is smooth and well-blended.

  • 3

    In a separate small bowl, combine the crushed graham crackers with melted light butter. Stir until the mixture holds together.

  • 4

    Press the graham cracker mixture evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer set, refrigerate for at least 2 hours.

  • 8

    Before serving, top with sliced strawberries.

  • 9

    Enjoy your protein-packed, guilt-free Greek Yogurt Protein Cheesecake!