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

Savor a light and creamy Greek Yogurt Protein Cheesecake that delivers a delightful balance of tangy Greek yogurt and a subtle hint of vanilla from whey protein, crowned with a delicate almond flour crust. This dessert is a guilt-free indulgence that satisfies your sweet cravings while aligning perfectly with your fitness and macro goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
43.1g
Fat
9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (15g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1 tbsp Light Cream Cheese (14g)

1 tsp Honey (7g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). If you prefer a no-bake version, you can chill the cheesecake in the refrigerator instead of baking.

  • 2

    Mix the almond flour in a small bowl. Press it evenly into the bottom of a small, springform pan or ramekin to form a thin crust layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, light cream cheese, and honey until smooth and well combined.

  • 4

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

  • 5

    For a baked version, bake in the preheated oven for 20-25 minutes until the edges are set and the center slightly jiggles. Alternatively, refrigerate for at least 3 hours to allow the cheesecake to firm up.

  • 6

    Allow the cheesecake to cool, then enjoy your high-protein, low-calorie 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

Savor a light and creamy Greek Yogurt Protein Cheesecake that delivers a delightful balance of tangy Greek yogurt and a subtle hint of vanilla from whey protein, crowned with a delicate almond flour crust. This dessert is a guilt-free indulgence that satisfies your sweet cravings while aligning perfectly with your fitness and macro goals.

NUTRITION

338kcal
Protein
43.1g
Fat
9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (15g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1 tbsp Light Cream Cheese (14g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). If you prefer a no-bake version, you can chill the cheesecake in the refrigerator instead of baking.

  • 2

    Mix the almond flour in a small bowl. Press it evenly into the bottom of a small, springform pan or ramekin to form a thin crust layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, light cream cheese, and honey until smooth and well combined.

  • 4

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

  • 5

    For a baked version, bake in the preheated oven for 20-25 minutes until the edges are set and the center slightly jiggles. Alternatively, refrigerate for at least 3 hours to allow the cheesecake to firm up.

  • 6

    Allow the cheesecake to cool, then enjoy your high-protein, low-calorie dessert!