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 lighter take on classic cheesecake that balances the tang of Greek yogurt with the smooth richness of whey protein, nestled on a delicate almond flour base. This dessert offers a satisfying texture with a hint of natural sweetness from honey and a burst of freshness from blueberries, making each bite a delightfully guilt-free indulgence.

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NUTRITION

514kcal
Protein
56.9g
Fat
13.2g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (28g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1.5 tbsp Honey (32g)

1/4 cup Blueberries (37g)

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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 bowl, combine almond flour with half of the honey. Press this mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until smooth. Stir in the remaining honey.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 6

    Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours for a firmer texture.

  • 7

    Top with fresh blueberries before serving. Enjoy your protein-packed cheesecake as a guilt-free 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 lighter take on classic cheesecake that balances the tang of Greek yogurt with the smooth richness of whey protein, nestled on a delicate almond flour base. This dessert offers a satisfying texture with a hint of natural sweetness from honey and a burst of freshness from blueberries, making each bite a delightfully guilt-free indulgence.

NUTRITION

514kcal
Protein
56.9g
Fat
13.2g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (28g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1.5 tbsp Honey (32g)

1/4 cup Blueberries (37g)

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 bowl, combine almond flour with half of the honey. Press this mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until smooth. Stir in the remaining honey.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 6

    Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours for a firmer texture.

  • 7

    Top with fresh blueberries before serving. Enjoy your protein-packed cheesecake as a guilt-free dessert!