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

A creamy, protein-packed cheesecake that balances the tang of nonfat Greek yogurt with a subtle hint of vanilla from whey protein, all nestled atop a delicate almond flour crust. This dessert is light yet satisfying, perfect for a sweet ending without compromising your nutritional goals.

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NUTRITION

335kcal
Protein
39.6g
Fat
13.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Egg White

0.5 scoop (15g) Whey Protein Isolate (Vanilla)

25g Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise you can serve it as a no-bake dessert.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of your preferred sweetener (optional) to enhance the crust flavor. Press this mixture firmly into the bottom of a small, lined springform pan, creating an even layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, and whey protein until the mixture is completely smooth and well combined.

  • 4

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

  • 5

    For a no-bake version, chill in the refrigerator for at least 2 hours to allow the cheesecake to set. For a lightly baked version, place in the preheated oven for 10-12 minutes until just set, then cool to room temperature before refrigerating for 2 hours.

  • 6

    Serve chilled and enjoy your protein-packed, guilt-free 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

A creamy, protein-packed cheesecake that balances the tang of nonfat Greek yogurt with a subtle hint of vanilla from whey protein, all nestled atop a delicate almond flour crust. This dessert is light yet satisfying, perfect for a sweet ending without compromising your nutritional goals.

NUTRITION

335kcal
Protein
39.6g
Fat
13.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Egg White

0.5 scoop (15g) Whey Protein Isolate (Vanilla)

25g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise you can serve it as a no-bake dessert.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of your preferred sweetener (optional) to enhance the crust flavor. Press this mixture firmly into the bottom of a small, lined springform pan, creating an even layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, and whey protein until the mixture is completely smooth and well combined.

  • 4

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

  • 5

    For a no-bake version, chill in the refrigerator for at least 2 hours to allow the cheesecake to set. For a lightly baked version, place in the preheated oven for 10-12 minutes until just set, then cool to room temperature before refrigerating for 2 hours.

  • 6

    Serve chilled and enjoy your protein-packed, guilt-free dessert.