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 light yet indulgent cheesecake that balances creamy tanginess with a subtly crunchy almond flour crust. This protein-packed dessert is refreshingly smooth with hints of vanilla, making it a perfect guilt-free treat for those balancing fitness and flavor.

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NUTRITION

484kcal
Protein
55.7g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

1 large Egg White

0.65 scoop Vanilla Whey Protein Isolate

0.25 cup Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a small bowl, combine the almond flour with half of the vanilla extract. Press this mixture evenly into the base of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, remaining vanilla extract, and sweetener if using. Stir in the whey protein until the mixture is smooth and evenly combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and a slight jiggle remains in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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 light yet indulgent cheesecake that balances creamy tanginess with a subtly crunchy almond flour crust. This protein-packed dessert is refreshingly smooth with hints of vanilla, making it a perfect guilt-free treat for those balancing fitness and flavor.

NUTRITION

484kcal
Protein
55.7g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

1 large Egg White

0.65 scoop Vanilla Whey Protein Isolate

0.25 cup Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a small bowl, combine the almond flour with half of the vanilla extract. Press this mixture evenly into the base of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, remaining vanilla extract, and sweetener if using. Stir in the whey protein until the mixture is smooth and evenly combined.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and a slight jiggle remains in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.