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 and creamy cheesecake with a healthy twist, blending nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein to create a dessert that's both indulgent and nourishing. The slightly nutty, tender almond flour crust provides a perfect base, while a touch of coconut oil ties it all together in a refreshingly cool treat perfect for a guilt-free dessert.

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NUTRITION

360kcal
Protein
36g
Fat
15.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

¾ cup Nonfat Greek Yogurt (183g)

2 oz Low-Fat Cream Cheese (56g)

½ scoop Vanilla Whey Protein Powder (15g)

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (5g)

1 package Sweetener (optional)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and coconut oil. Mix until a crumbly crust forms.

  • 2

    Press the almond flour mixture firmly into the base of a small, lined, dessert or springform pan to form an even layer.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and well-incorporated. Stir in the sweetener to taste.

  • 4

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

  • 5

    Cover and refrigerate for at least 3-4 hours, or until the cheesecake is set and chilled.

  • 6

    Slice and serve chilled for a refreshing, protein-packed 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

A light and creamy cheesecake with a healthy twist, blending nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein to create a dessert that's both indulgent and nourishing. The slightly nutty, tender almond flour crust provides a perfect base, while a touch of coconut oil ties it all together in a refreshingly cool treat perfect for a guilt-free dessert.

NUTRITION

360kcal
Protein
36g
Fat
15.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

¾ cup Nonfat Greek Yogurt (183g)

2 oz Low-Fat Cream Cheese (56g)

½ scoop Vanilla Whey Protein Powder (15g)

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (5g)

1 package Sweetener (optional)

PREPARATION

  • 1

    In a small bowl, combine the almond flour and coconut oil. Mix until a crumbly crust forms.

  • 2

    Press the almond flour mixture firmly into the base of a small, lined, dessert or springform pan to form an even layer.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and well-incorporated. Stir in the sweetener to taste.

  • 4

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

  • 5

    Cover and refrigerate for at least 3-4 hours, or until the cheesecake is set and chilled.

  • 6

    Slice and serve chilled for a refreshing, protein-packed dessert.