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 lighter twist on a classic cheesecake with this protein-packed dessert. Creamy Greek yogurt and low‐fat cream cheese blend with a hint of lemon and a touch of honey, all nestled on an almond flour crust. The addition of whey protein and egg white boosts the protein profile while keeping the texture smooth and delightfully indulgent.

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NUTRITION

487kcal
Protein
50.7g
Fat
22.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Whey Protein Isolate (15g)

0.33 cup Almond Flour (28g)

1 large Egg White (33g)

1 teaspoon Honey (7g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour with half of the egg white to form the crust. Press the mixture evenly into the bottom of the pan.

  • 3

    Bake the crust for 8-10 minutes until set but not browned, then remove from the oven.

  • 4

    In a blender or food processor, blend together the Greek yogurt, low-fat cream cheese, whey protein isolate, remaining egg white, honey, and lemon juice until smooth and well combined.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

  • 8

    Slice and enjoy this creamy, 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

Enjoy a lighter twist on a classic cheesecake with this protein-packed dessert. Creamy Greek yogurt and low‐fat cream cheese blend with a hint of lemon and a touch of honey, all nestled on an almond flour crust. The addition of whey protein and egg white boosts the protein profile while keeping the texture smooth and delightfully indulgent.

NUTRITION

487kcal
Protein
50.7g
Fat
22.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Whey Protein Isolate (15g)

0.33 cup Almond Flour (28g)

1 large Egg White (33g)

1 teaspoon Honey (7g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour with half of the egg white to form the crust. Press the mixture evenly into the bottom of the pan.

  • 3

    Bake the crust for 8-10 minutes until set but not browned, then remove from the oven.

  • 4

    In a blender or food processor, blend together the Greek yogurt, low-fat cream cheese, whey protein isolate, remaining egg white, honey, and lemon juice until smooth and well combined.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

  • 8

    Slice and enjoy this creamy, protein-packed dessert!