Silky Protein Cheesecake with Greek Yogurt

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

Silky Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt

Indulge in a creamy, protein-packed cheesecake that perfectly balances tangy Greek yogurt with a light, airy filling. This dessert delivers a smooth texture and satisfying flavor, complete with a subtle almond flour crust for a delightful crunch.

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NUTRITION

435kcal
Protein
52.2g
Fat
15.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

0.75 scoop Vanilla Whey Protein Powder

1/8 cup Almond Flour

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small, oven-safe springform pan or dish.

  • 2

    Mix the almond flour in a small bowl. Press the almond flour evenly into the bottom of the pan to form a thin, even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein powder, and vanilla extract. Blend until the mixture is completely smooth and silky.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture and flavor, chill in the refrigerator for at least 2 hours before serving.

Silky Protein Cheesecake with Greek Yogurt

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

Silky Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt

Indulge in a creamy, protein-packed cheesecake that perfectly balances tangy Greek yogurt with a light, airy filling. This dessert delivers a smooth texture and satisfying flavor, complete with a subtle almond flour crust for a delightful crunch.

NUTRITION

435kcal
Protein
52.2g
Fat
15.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

0.75 scoop Vanilla Whey Protein Powder

1/8 cup Almond Flour

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small, oven-safe springform pan or dish.

  • 2

    Mix the almond flour in a small bowl. Press the almond flour evenly into the bottom of the pan to form a thin, even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein powder, and vanilla extract. Blend until the mixture is completely smooth and silky.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture and flavor, chill in the refrigerator for at least 2 hours before serving.