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 protein-packed twist on traditional cheesecake, blending creamy nonfat Greek yogurt with a hint of vanilla whey protein and a subtle almond flour crust, all sweetened with a touch of honey. This dessert offers a satisfying balance of flavors and textures, perfect for a guilt-free indulgence.

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NUTRITION

398kcal
Protein
37.5g
Fat
14.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

15g Vanilla Whey Protein Isolate (approx. 0.5 scoop)

1/4 cup Almond Flour

1/4 cup Fat-Free Cream Cheese

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt and fat-free cream cheese until smooth and well combined.

  • 3

    Stir in the vanilla whey protein isolate and honey, ensuring they are evenly distributed.

  • 4

    Gently fold in the almond flour until the mixture forms a uniform batter.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the texture firm up.

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 protein-packed twist on traditional cheesecake, blending creamy nonfat Greek yogurt with a hint of vanilla whey protein and a subtle almond flour crust, all sweetened with a touch of honey. This dessert offers a satisfying balance of flavors and textures, perfect for a guilt-free indulgence.

NUTRITION

398kcal
Protein
37.5g
Fat
14.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

15g Vanilla Whey Protein Isolate (approx. 0.5 scoop)

1/4 cup Almond Flour

1/4 cup Fat-Free Cream Cheese

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt and fat-free cream cheese until smooth and well combined.

  • 3

    Stir in the vanilla whey protein isolate and honey, ensuring they are evenly distributed.

  • 4

    Gently fold in the almond flour until the mixture forms a uniform batter.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the texture firm up.