Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that balances tangy nonfat Greek yogurt with the indulgence of low‐fat cream cheese, and a hidden boost of whey protein. This dessert features a delicate almond flour crust that adds a subtle crunch, while a touch of vanilla and lemon elevate the flavor. Perfectly portioned to keep you within your desired protein and calorie ranges without compromising on taste.

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NUTRITION

540kcal
Protein
52g
Fat
28g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

2 large Egg Whites

15g Whey Protein Isolate

25g Almond Flour

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

Sweetener (to taste)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with a tiny pinch of sweetener if desired, then press the mixture evenly into the bottom of a small, springform pan to form the crust.

  • 2

    Bake the crust in the preheated oven for about 8-10 minutes until it just starts to turn lightly golden. Remove from the oven and let it cool.

  • 3

    While the crust cools, in a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate.

  • 4

    Add the vanilla extract, lemon juice, and your sweetener of choice. Whisk the mixture until completely smooth and silky.

  • 5

    Pour the creamy filling over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    For best results, chill the cheesecake in the refrigerator for at least 2-3 hours to set before serving.

  • 7

    Serve chilled and enjoy this protein-packed dessert that perfectly balances indulgence with nutrition.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that balances tangy nonfat Greek yogurt with the indulgence of low‐fat cream cheese, and a hidden boost of whey protein. This dessert features a delicate almond flour crust that adds a subtle crunch, while a touch of vanilla and lemon elevate the flavor. Perfectly portioned to keep you within your desired protein and calorie ranges without compromising on taste.

NUTRITION

540kcal
Protein
52g
Fat
28g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

2 large Egg Whites

15g Whey Protein Isolate

25g Almond Flour

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

Sweetener (to taste)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with a tiny pinch of sweetener if desired, then press the mixture evenly into the bottom of a small, springform pan to form the crust.

  • 2

    Bake the crust in the preheated oven for about 8-10 minutes until it just starts to turn lightly golden. Remove from the oven and let it cool.

  • 3

    While the crust cools, in a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate.

  • 4

    Add the vanilla extract, lemon juice, and your sweetener of choice. Whisk the mixture until completely smooth and silky.

  • 5

    Pour the creamy filling over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    For best results, chill the cheesecake in the refrigerator for at least 2-3 hours to set before serving.

  • 7

    Serve chilled and enjoy this protein-packed dessert that perfectly balances indulgence with nutrition.