Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and creamy cheesecake that delivers a protein punch without compromising on flavor. This dessert features a luscious blend of nonfat Greek yogurt and whey protein, gently baked with a hint of almond flour for texture and a touch of egg white for firmness, then topped with fresh blueberries for a burst of natural sweetness.

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NUTRITION

331kcal
Protein
43g
Fat
7.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

2 tablespoons Almond Flour (14g)

1 large Egg White (33g)

1/2 cup Fresh Blueberries (74g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Line a small, oven-safe dish with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Whisk until fully blended and smooth.

  • 3

    Gently fold in the almond flour. The batter should have a slightly thicker consistency, ideal for a cheesecake texture.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges look set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 1 hour to firm up.

  • 7

    Top with fresh blueberries just before serving for a burst of fruity freshness.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and creamy cheesecake that delivers a protein punch without compromising on flavor. This dessert features a luscious blend of nonfat Greek yogurt and whey protein, gently baked with a hint of almond flour for texture and a touch of egg white for firmness, then topped with fresh blueberries for a burst of natural sweetness.

NUTRITION

331kcal
Protein
43g
Fat
7.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

2 tablespoons Almond Flour (14g)

1 large Egg White (33g)

1/2 cup Fresh Blueberries (74g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Line a small, oven-safe dish with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Whisk until fully blended and smooth.

  • 3

    Gently fold in the almond flour. The batter should have a slightly thicker consistency, ideal for a cheesecake texture.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges look set and the center is slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 1 hour to firm up.

  • 7

    Top with fresh blueberries just before serving for a burst of fruity freshness.