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

Indulge in a silky, high-protein cheesecake that combines creamy Greek yogurt and low-fat cream cheese with a subtle almond flour crust. This low-carb dessert offers a delightful balance of tangy and sweet with a light, moist texture that’s perfect for satisfying your dessert cravings without compromising your nutrition goals.

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NUTRITION

348kcal
Protein
37g
Fat
17g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1/8 cup almond flour

1 tablespoon almond flour

2/3 cup nonfat Greek yogurt

2.5 ounces low-fat cream cheese

0.4 scoop whey protein isolate

1 large egg white

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small ramekin or mini cheesecake pan.

  • 2

    In a small bowl, mix together 1/8 cup almond flour and 1 tablespoon almond flour until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.

  • 3

    In another bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white. Beat the mixture thoroughly using a hand mixer or whisk until the filling is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture, chill the cheesecake in the refrigerator for at least 2 hours before serving.

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

Indulge in a silky, high-protein cheesecake that combines creamy Greek yogurt and low-fat cream cheese with a subtle almond flour crust. This low-carb dessert offers a delightful balance of tangy and sweet with a light, moist texture that’s perfect for satisfying your dessert cravings without compromising your nutrition goals.

NUTRITION

348kcal
Protein
37g
Fat
17g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1/8 cup almond flour

1 tablespoon almond flour

2/3 cup nonfat Greek yogurt

2.5 ounces low-fat cream cheese

0.4 scoop whey protein isolate

1 large egg white

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small ramekin or mini cheesecake pan.

  • 2

    In a small bowl, mix together 1/8 cup almond flour and 1 tablespoon almond flour until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.

  • 3

    In another bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white. Beat the mixture thoroughly using a hand mixer or whisk until the filling is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture, chill the cheesecake in the refrigerator for at least 2 hours before serving.