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 lighter twist on classic cheesecake with this Greek Yogurt Protein Cheesecake. The creamy blend of nonfat Greek yogurt and vanilla whey protein creates a smooth, satisfying filling atop a delicate almond flour crust that is gently set with coconut oil. A perfect dessert that nourishes and delights with every bite.

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NUTRITION

348kcal
Protein
43g
Fat
13g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

200 grams Nonfat Greek Yogurt

25 grams Vanilla Whey Protein Powder

1 teaspoon Coconut Oil

1 packet Zero-Calorie Sweetener (Optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour with the coconut oil. Mix until the mixture holds together slightly. Press this mixture firmly into the bottom of a small, springform pan or an oven-safe ramekin to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt and vanilla whey protein powder until completely smooth. Taste and add the zero-calorie sweetener if desired, adjusting to your sweetness preference.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set while the center remains just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to fully set.

  • 7

    Slice and serve chilled. Enjoy your nutritious, protein-packed 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

Enjoy a lighter twist on classic cheesecake with this Greek Yogurt Protein Cheesecake. The creamy blend of nonfat Greek yogurt and vanilla whey protein creates a smooth, satisfying filling atop a delicate almond flour crust that is gently set with coconut oil. A perfect dessert that nourishes and delights with every bite.

NUTRITION

348kcal
Protein
43g
Fat
13g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

200 grams Nonfat Greek Yogurt

25 grams Vanilla Whey Protein Powder

1 teaspoon Coconut Oil

1 packet Zero-Calorie Sweetener (Optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour with the coconut oil. Mix until the mixture holds together slightly. Press this mixture firmly into the bottom of a small, springform pan or an oven-safe ramekin to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt and vanilla whey protein powder until completely smooth. Taste and add the zero-calorie sweetener if desired, adjusting to your sweetness preference.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set while the center remains just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to fully set.

  • 7

    Slice and serve chilled. Enjoy your nutritious, protein-packed dessert!