Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent dessert featuring a silky blend of nonfat Greek yogurt, a touch of light cream cheese, and a hint of vanilla whey protein, all nestled on a delicate almond flour crust. This cheesecake offers a creamy tang that satisfies your sweet tooth without compromising your nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

387kcal
Protein
37g
Fat
20g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

50 grams Light Cream Cheese

0.4 scoop Vanilla Whey Protein Powder (approx. 12g)

1/4 cup Almond Flour (approx. 28g)

1 teaspoon Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press the almond flour into the base of a small, springform pan or individual ramekins to form a thin, even crust.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, light cream cheese, and vanilla whey protein powder. Whisk until the mixture is completely smooth and creamy.

  • 4

    Stir in the teaspoon of honey to add a touch of natural sweetness.

  • 5

    Pour the creamy filling over the pressed almond flour crust. Smooth the top with a spatula.

  • 6

    For a chilled cheesecake, cover the pan and refrigerate for at least 3 hours to set. Alternatively, for a slightly warm version with a subtle baked crust, place the pan in the preheated oven for 10-12 minutes and then allow it to cool to room temperature before chilling.

  • 7

    Once set, slice and serve chilled. Enjoy your protein-packed, creamy Greek yogurt cheesecake!

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light yet indulgent dessert featuring a silky blend of nonfat Greek yogurt, a touch of light cream cheese, and a hint of vanilla whey protein, all nestled on a delicate almond flour crust. This cheesecake offers a creamy tang that satisfies your sweet tooth without compromising your nutrition goals.

NUTRITION

387kcal
Protein
37g
Fat
20g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

50 grams Light Cream Cheese

0.4 scoop Vanilla Whey Protein Powder (approx. 12g)

1/4 cup Almond Flour (approx. 28g)

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press the almond flour into the base of a small, springform pan or individual ramekins to form a thin, even crust.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, light cream cheese, and vanilla whey protein powder. Whisk until the mixture is completely smooth and creamy.

  • 4

    Stir in the teaspoon of honey to add a touch of natural sweetness.

  • 5

    Pour the creamy filling over the pressed almond flour crust. Smooth the top with a spatula.

  • 6

    For a chilled cheesecake, cover the pan and refrigerate for at least 3 hours to set. Alternatively, for a slightly warm version with a subtle baked crust, place the pan in the preheated oven for 10-12 minutes and then allow it to cool to room temperature before chilling.

  • 7

    Once set, slice and serve chilled. Enjoy your protein-packed, creamy Greek yogurt cheesecake!