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 and creamy dessert that delivers a protein-packed punch while satisfying your sweet tooth. This cheesecake blends the tang of nonfat Greek yogurt with the richness of reduced-fat cream cheese and a hint of vanilla, all set atop a delicate almond flour crust. It's a guilt-free treat that's both creamy and indulgent.

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NUTRITION

364kcal
Protein
43.1g
Fat
16.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

1 oz Reduced-Fat Cream Cheese

1/4 cup Almond Flour

1/2 tsp Vanilla Extract

Sweetener to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, springform pan or oven-safe dish.

  • 2

    In a bowl, combine the almond flour with a pinch of sweetener if desired to form the crust. Press the almond flour evenly onto the bottom of the pan to create a firm, compact base.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla whey protein powder, vanilla extract, and your preferred sweetener until smooth and fully integrated.

  • 4

    Pour the cheesecake mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set and the center looks just firm.

  • 6

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

  • 7

    Slice and enjoy your creamy, protein-packed 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

Enjoy a light and creamy dessert that delivers a protein-packed punch while satisfying your sweet tooth. This cheesecake blends the tang of nonfat Greek yogurt with the richness of reduced-fat cream cheese and a hint of vanilla, all set atop a delicate almond flour crust. It's a guilt-free treat that's both creamy and indulgent.

NUTRITION

364kcal
Protein
43.1g
Fat
16.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

1 oz Reduced-Fat Cream Cheese

1/4 cup Almond Flour

1/2 tsp Vanilla Extract

Sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, springform pan or oven-safe dish.

  • 2

    In a bowl, combine the almond flour with a pinch of sweetener if desired to form the crust. Press the almond flour evenly onto the bottom of the pan to create a firm, compact base.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, vanilla whey protein powder, vanilla extract, and your preferred sweetener until smooth and fully integrated.

  • 4

    Pour the cheesecake mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set and the center looks just firm.

  • 6

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

  • 7

    Slice and enjoy your creamy, protein-packed dessert!