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, creamy cheesecake that packs a protein punch while satisfying your sweet tooth. This modern take on a classic dessert features a velvety blend of fat-free cream cheese, nonfat Greek yogurt, and a touch of vanilla whey protein, all set atop a delicate almond flour crust. Enjoy the tangy-sweet flavor and smooth texture in every bite.

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NUTRITION

340kcal
Protein
43.5g
Fat
7.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

2 oz Fat-Free Cream Cheese

28g Vanilla Whey Protein Isolate

1/2 Egg White

1 Tbsp Almond Flour

1/2 Tbsp Extra Almond Flour

1 tsp Zero-Calorie Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, fat-free cream cheese, vanilla whey protein isolate, and egg white. Mix until smooth and uniform.

  • 3

    Stir in the zero-calorie sweetener and vanilla extract until well incorporated.

  • 4

    In a separate small bowl, mix together the almond flour and extra almond flour. Press half of the flour mixture evenly into the bottom of your prepared pan to form a light crust.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the center is set but still slightly jiggly.

  • 7

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

  • 8

    Enjoy your protein-packed Greek Yogurt 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 light, creamy cheesecake that packs a protein punch while satisfying your sweet tooth. This modern take on a classic dessert features a velvety blend of fat-free cream cheese, nonfat Greek yogurt, and a touch of vanilla whey protein, all set atop a delicate almond flour crust. Enjoy the tangy-sweet flavor and smooth texture in every bite.

NUTRITION

340kcal
Protein
43.5g
Fat
7.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

2 oz Fat-Free Cream Cheese

28g Vanilla Whey Protein Isolate

1/2 Egg White

1 Tbsp Almond Flour

1/2 Tbsp Extra Almond Flour

1 tsp Zero-Calorie Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, fat-free cream cheese, vanilla whey protein isolate, and egg white. Mix until smooth and uniform.

  • 3

    Stir in the zero-calorie sweetener and vanilla extract until well incorporated.

  • 4

    In a separate small bowl, mix together the almond flour and extra almond flour. Press half of the flour mixture evenly into the bottom of your prepared pan to form a light crust.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the center is set but still slightly jiggly.

  • 7

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

  • 8

    Enjoy your protein-packed Greek Yogurt Cheesecake as a guilt-free dessert.