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, protein-packed cheesecake with a clean almond flour crust and a silky, tangy filling of nonfat Greek yogurt and vanilla whey protein. This dessert perfectly blends creamy texture with a hint of sweetness and zesty lemon, making it a satisfying treat that aligns with your macro goals.

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NUTRITION

344kcal
Protein
43g
Fat
10.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate (approx. 15g)

20 grams Almond Flour

1 teaspoon Honey

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small ramekin or oven-safe dish.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon if desired. Press this mixture evenly into the bottom of the ramekin to form a thin crust layer.

  • 3

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

  • 4

    Stir in the honey and lemon zest to the yogurt mixture for a touch of natural sweetness and bright flavor.

  • 5

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

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center shows a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours 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

A light, protein-packed cheesecake with a clean almond flour crust and a silky, tangy filling of nonfat Greek yogurt and vanilla whey protein. This dessert perfectly blends creamy texture with a hint of sweetness and zesty lemon, making it a satisfying treat that aligns with your macro goals.

NUTRITION

344kcal
Protein
43g
Fat
10.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate (approx. 15g)

20 grams Almond Flour

1 teaspoon Honey

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small ramekin or oven-safe dish.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon if desired. Press this mixture evenly into the bottom of the ramekin to form a thin crust layer.

  • 3

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

  • 4

    Stir in the honey and lemon zest to the yogurt mixture for a touch of natural sweetness and bright flavor.

  • 5

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

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center shows a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.