Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Savor a light and creamy crustless cheesecake reinvented with a nutritious almond flour base. This protein-rich treat combines nonfat Greek yogurt and fat-free cream cheese with a hint of lemon and vanilla for a tangy-sweet flavor. Perfect for a balanced meal, it’s baked to a delicate set and chilled for a refreshing dessert-like experience any time of day.

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NUTRITION

407kcal
Protein
49g
Fat
14g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Fat-Free Cream Cheese (113g)

1 large Egg White (33g)

1 tbsp Lemon Juice (15g)

1/2 tsp Vanilla Extract (2.5g)

Pinch of Stevia

1/4 cup Almond Flour (28g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or baking dish.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt, fat-free cream cheese, and egg white until you achieve a smooth consistency.

  • 3

    Add the lemon juice, vanilla extract, and a pinch of stevia to the mixture. Stir well until all ingredients are fully incorporated.

  • 4

    In a separate small bowl, combine the almond flour to serve as the crust. Press the almond flour evenly into the bottom of your prepared baking dish.

  • 5

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

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is gently set. Avoid overbaking to preserve its creamy texture.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy a protein-packed, tangy-sweet cheesecake that fits right into your balanced meal plan.

Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Savor a light and creamy crustless cheesecake reinvented with a nutritious almond flour base. This protein-rich treat combines nonfat Greek yogurt and fat-free cream cheese with a hint of lemon and vanilla for a tangy-sweet flavor. Perfect for a balanced meal, it’s baked to a delicate set and chilled for a refreshing dessert-like experience any time of day.

NUTRITION

407kcal
Protein
49g
Fat
14g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Fat-Free Cream Cheese (113g)

1 large Egg White (33g)

1 tbsp Lemon Juice (15g)

1/2 tsp Vanilla Extract (2.5g)

Pinch of Stevia

1/4 cup Almond Flour (28g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or baking dish.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt, fat-free cream cheese, and egg white until you achieve a smooth consistency.

  • 3

    Add the lemon juice, vanilla extract, and a pinch of stevia to the mixture. Stir well until all ingredients are fully incorporated.

  • 4

    In a separate small bowl, combine the almond flour to serve as the crust. Press the almond flour evenly into the bottom of your prepared baking dish.

  • 5

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

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is gently set. Avoid overbaking to preserve its creamy texture.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy a protein-packed, tangy-sweet cheesecake that fits right into your balanced meal plan.