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

Indulge in this creamy, protein-packed cheesecake that marries the tang of Greek yogurt with a hint of sweetness, all set on a delicate almond flour crust. Perfectly balanced as a satisfying treat, its smooth texture and subtle flavors make it a guilt-free dessert that nourishes and delights.

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NUTRITION

640kcal
Protein
55.5g
Fat
30g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Reduced-Fat Cream Cheese (113g)

2 large Egg Whites (66g)

1/2 scoop Whey Protein Powder (approx.15g)

1/4 cup Almond Flour (28g)

1/2 tablespoon Melted Coconut Oil (7g)

1 teaspoon Pure Vanilla Extract (5g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small springform or pie dish with parchment paper or lightly grease with coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press the mixture firmly into the bottom of the dish to form an even crust.

  • 3

    In a larger mixing bowl, whisk together the Nonfat Greek Yogurt, reduced-fat cream cheese, and egg whites until the mixture is smooth and creamy.

  • 4

    Add the half scoop of whey protein powder, vanilla extract, and honey to the dairy blend. Mix until all ingredients are well incorporated.

  • 5

    Pour the cheesecake batter over the prepared almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes or until the edges begin to firm up and a toothpick inserted into the center comes out mostly clean.

  • 7

    Remove from the oven and let cool to room temperature. Once cooled, chill the cheesecake in the refrigerator for at least 2 hours to set 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

Indulge in this creamy, protein-packed cheesecake that marries the tang of Greek yogurt with a hint of sweetness, all set on a delicate almond flour crust. Perfectly balanced as a satisfying treat, its smooth texture and subtle flavors make it a guilt-free dessert that nourishes and delights.

NUTRITION

640kcal
Protein
55.5g
Fat
30g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Reduced-Fat Cream Cheese (113g)

2 large Egg Whites (66g)

1/2 scoop Whey Protein Powder (approx.15g)

1/4 cup Almond Flour (28g)

1/2 tablespoon Melted Coconut Oil (7g)

1 teaspoon Pure Vanilla Extract (5g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small springform or pie dish with parchment paper or lightly grease with coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press the mixture firmly into the bottom of the dish to form an even crust.

  • 3

    In a larger mixing bowl, whisk together the Nonfat Greek Yogurt, reduced-fat cream cheese, and egg whites until the mixture is smooth and creamy.

  • 4

    Add the half scoop of whey protein powder, vanilla extract, and honey to the dairy blend. Mix until all ingredients are well incorporated.

  • 5

    Pour the cheesecake batter over the prepared almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes or until the edges begin to firm up and a toothpick inserted into the center comes out mostly clean.

  • 7

    Remove from the oven and let cool to room temperature. Once cooled, chill the cheesecake in the refrigerator for at least 2 hours to set before serving.