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 light, protein-packed cheesecake that marries nonfat Greek yogurt with egg whites and whey protein, all on a subtle almond crust. This dessert packs creamy, tangy flavors with a hint of vanilla and lemon, delivering a satisfying treat that aligns perfectly with your macro goals.

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NUTRITION

367kcal
Protein
42g
Fat
12.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 Egg Whites

1 scoop Whey Protein Powder (Vanilla)

1/8 cup Almond Flour

1 tbsp Chia Seeds

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small round baking dish or ramekin.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein powder, vanilla extract, and lemon zest until the mixture is smooth and well combined.

  • 3

    In a separate small bowl, combine the almond flour with chia seeds. This will serve as the base crust for the cheesecake.

  • 4

    Press the almond flour and chia seed mixture into the bottom of the prepared dish to form an even layer.

  • 5

    Pour the yogurt-protein mixture over the crust, smoothing the top with a spatula.

  • 6

    Bake for 18-22 minutes or until the center is set but still slightly jiggly for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature; then refrigerate for at least 2 hours to firm up 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 light, protein-packed cheesecake that marries nonfat Greek yogurt with egg whites and whey protein, all on a subtle almond crust. This dessert packs creamy, tangy flavors with a hint of vanilla and lemon, delivering a satisfying treat that aligns perfectly with your macro goals.

NUTRITION

367kcal
Protein
42g
Fat
12.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 Egg Whites

1 scoop Whey Protein Powder (Vanilla)

1/8 cup Almond Flour

1 tbsp Chia Seeds

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small round baking dish or ramekin.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein powder, vanilla extract, and lemon zest until the mixture is smooth and well combined.

  • 3

    In a separate small bowl, combine the almond flour with chia seeds. This will serve as the base crust for the cheesecake.

  • 4

    Press the almond flour and chia seed mixture into the bottom of the prepared dish to form an even layer.

  • 5

    Pour the yogurt-protein mixture over the crust, smoothing the top with a spatula.

  • 6

    Bake for 18-22 minutes or until the center is set but still slightly jiggly for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature; then refrigerate for at least 2 hours to firm up before serving.