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

A light and tangy protein-packed cheesecake that blends nonfat Greek yogurt with a hint of vanilla whey protein and a touch of low-fat cream cheese, all layered atop a crunchy graham cracker crust. This dessert delivers a velvety texture and balanced sweetness perfect for a guilt-free treat.

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NUTRITION

338kcal
Protein
39g
Fat
9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Nonfat Greek Yogurt (142g)

0.6 scoop Vanilla Whey Protein Isolate (~20g)

1 oz Low-Fat Cream Cheese (28g)

30g Graham Cracker Crumbs

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PREPARATION

  • 1

    Preheat a small dish or springform pan by preparing the crust: even out 30g of graham cracker crumbs on the base, pressing lightly to form a compact layer.

  • 2

    In a blender or mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, and low-fat cream cheese. Blend until the mixture is completely smooth and creamy.

  • 3

    Pour the creamy mixture over the prepared graham cracker crust, smoothing the top with a spatula to create an even layer.

  • 4

    Cover the dish and refrigerate for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 5

    Slice and serve chilled for a refreshing, protein-rich dessert.

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

A light and tangy protein-packed cheesecake that blends nonfat Greek yogurt with a hint of vanilla whey protein and a touch of low-fat cream cheese, all layered atop a crunchy graham cracker crust. This dessert delivers a velvety texture and balanced sweetness perfect for a guilt-free treat.

NUTRITION

338kcal
Protein
39g
Fat
9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Nonfat Greek Yogurt (142g)

0.6 scoop Vanilla Whey Protein Isolate (~20g)

1 oz Low-Fat Cream Cheese (28g)

30g Graham Cracker Crumbs

PREPARATION

  • 1

    Preheat a small dish or springform pan by preparing the crust: even out 30g of graham cracker crumbs on the base, pressing lightly to form a compact layer.

  • 2

    In a blender or mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, and low-fat cream cheese. Blend until the mixture is completely smooth and creamy.

  • 3

    Pour the creamy mixture over the prepared graham cracker crust, smoothing the top with a spatula to create an even layer.

  • 4

    Cover the dish and refrigerate for at least 2 hours to allow the cheesecake to set and the flavors to meld.

  • 5

    Slice and serve chilled for a refreshing, protein-rich dessert.