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

This protein-packed dessert reinvented cheesecake features a smooth and creamy Greek yogurt filling enhanced with a hint of vanilla whey protein, lightly bound by a delicate almond flour crust and finished off with a drizzle of honey. Enjoy a refreshing yet indulgent treat with a perfect balance of tang and natural sweetness.

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NUTRITION

371kcal
Protein
41.7g
Fat
7.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

15 grams Almond Flour

1 tablespoon Honey (21g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly into the bottom of a small or springform pan to form a thin crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg white, and whey protein isolate until smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow to cool slightly. Drizzle honey evenly over the top.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.

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

This protein-packed dessert reinvented cheesecake features a smooth and creamy Greek yogurt filling enhanced with a hint of vanilla whey protein, lightly bound by a delicate almond flour crust and finished off with a drizzle of honey. Enjoy a refreshing yet indulgent treat with a perfect balance of tang and natural sweetness.

NUTRITION

371kcal
Protein
41.7g
Fat
7.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

15 grams Almond Flour

1 tablespoon Honey (21g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly into the bottom of a small or springform pan to form a thin crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg white, and whey protein isolate until smooth and well combined.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow to cool slightly. Drizzle honey evenly over the top.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.