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 that satisfies your sweet tooth without compromising your macros. This dessert features a creamy blend of nonfat Greek yogurt, whey protein, and egg whites perched on a delicate almond flour crust infused with a hint of coconut oil and a touch of natural honey. Perfectly balanced for those looking to enjoy a treat while keeping within their protein and calorie goals.

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NUTRITION

337kcal
Protein
40.8g
Fat
12.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate

3 Egg Whites

1/8 cup Almond Flour

1 tsp Coconut Oil

1 tsp Honey

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it forms a coarse, crumbly mixture. Press this mixture firmly into the bottom of your pan to create an even, thin crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, egg whites, and honey. Blend until smooth and creamy.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the edges begin to set and the center is just slightly wobbly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature. For best texture and enhanced flavor, refrigerate 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 that satisfies your sweet tooth without compromising your macros. This dessert features a creamy blend of nonfat Greek yogurt, whey protein, and egg whites perched on a delicate almond flour crust infused with a hint of coconut oil and a touch of natural honey. Perfectly balanced for those looking to enjoy a treat while keeping within their protein and calorie goals.

NUTRITION

337kcal
Protein
40.8g
Fat
12.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate

3 Egg Whites

1/8 cup Almond Flour

1 tsp Coconut Oil

1 tsp Honey

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it forms a coarse, crumbly mixture. Press this mixture firmly into the bottom of your pan to create an even, thin crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, egg whites, and honey. Blend until smooth and creamy.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-20 minutes, or until the edges begin to set and the center is just slightly wobbly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature. For best texture and enhanced flavor, refrigerate for at least 2 hours before serving.