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 classic cheesecake with a protein-packed filling featuring nonfat Greek yogurt, low-fat cream cheese, and a hint of whey protein. This dessert delivers a creamy texture and just the right balance of sweetness and tang, all while keeping your protein and calorie goals in check.

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NUTRITION

326kcal
Protein
32.6g
Fat
15g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

15g Unflavored Whey Protein Isolate

1 Egg White (approx 33g)

15g Almond Flour

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with half of the honey. Mix until the almond flour is slightly moistened. Press this mixture firmly into the bottom of a small, oven-safe pan or ramekin to form a thin crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white until the mixture is smooth and well combined.

  • 4

    Stir in the remaining honey into the cheesecake filling, ensuring even distribution.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set. The center should still have a slight wobble.

  • 7

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

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 classic cheesecake with a protein-packed filling featuring nonfat Greek yogurt, low-fat cream cheese, and a hint of whey protein. This dessert delivers a creamy texture and just the right balance of sweetness and tang, all while keeping your protein and calorie goals in check.

NUTRITION

326kcal
Protein
32.6g
Fat
15g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

15g Unflavored Whey Protein Isolate

1 Egg White (approx 33g)

15g Almond Flour

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with half of the honey. Mix until the almond flour is slightly moistened. Press this mixture firmly into the bottom of a small, oven-safe pan or ramekin to form a thin crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white until the mixture is smooth and well combined.

  • 4

    Stir in the remaining honey into the cheesecake filling, ensuring even distribution.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set. The center should still have a slight wobble.

  • 7

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