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 light, protein-packed cheesecake that pairs creamy Greek yogurt with a subtle hint of lemon and vanilla, all set on a crunchy graham cracker crust. This dessert offers a delightful balance of sweet and tangy flavors with a smooth, velvety texture to satisfy your sweet tooth without overloading on calories.

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NUTRITION

363kcal
Protein
42.3g
Fat
5.1g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

0.5 scoop Whey Protein Isolate

1/4 cup Graham Cracker Crumbs

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the graham cracker crumbs with a teaspoon of water until they are slightly moist. Press the mixture evenly into the base of a small, oven-safe springform pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, egg whites, whey protein isolate, vanilla extract, and lemon zest. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Slice and serve chilled. Enjoy your protein-packed, guilt-free cheesecake!

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 light, protein-packed cheesecake that pairs creamy Greek yogurt with a subtle hint of lemon and vanilla, all set on a crunchy graham cracker crust. This dessert offers a delightful balance of sweet and tangy flavors with a smooth, velvety texture to satisfy your sweet tooth without overloading on calories.

NUTRITION

363kcal
Protein
42.3g
Fat
5.1g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

0.5 scoop Whey Protein Isolate

1/4 cup Graham Cracker Crumbs

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the graham cracker crumbs with a teaspoon of water until they are slightly moist. Press the mixture evenly into the base of a small, oven-safe springform pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, egg whites, whey protein isolate, vanilla extract, and lemon zest. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Slice and serve chilled. Enjoy your protein-packed, guilt-free cheesecake!