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

This dessert cheesecake is a guilt-free treat that masterfully blends creamy nonfat Greek yogurt, reduced fat cream cheese, and a dash of vanilla with a boost of protein from whey. Its velvety texture, a hint of lemon zest, and subtle sweetness from honey deliver a refreshingly light yet satisfying cheesecake that aligns perfectly with your nutritional goals.

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NUTRITION

365kcal
Protein
40.7g
Fat
8.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Reduced Fat Cream Cheese

20g Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Honey

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a slight bake, though no baking is required for this no-crust cheesecake.

  • 2

    In a medium bowl, add the nonfat Greek yogurt, reduced fat cream cheese, and egg white. Whisk them together until the mixture is smooth and well incorporated.

  • 3

    Stir in the vanilla whey protein powder, honey, vanilla extract, and fresh lemon juice. Mix until all ingredients are thoroughly combined, resulting in a creamy batter.

  • 4

    For a fresher, chilled version, transfer the mixture into individual serving ramekins or one small springform pan.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours, allowing it to firm up and meld flavors. If desired, you can chill it overnight.

  • 6

    Serve chilled. Optionally, garnish with a few fresh berries or a light dusting of lemon zest 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

This dessert cheesecake is a guilt-free treat that masterfully blends creamy nonfat Greek yogurt, reduced fat cream cheese, and a dash of vanilla with a boost of protein from whey. Its velvety texture, a hint of lemon zest, and subtle sweetness from honey deliver a refreshingly light yet satisfying cheesecake that aligns perfectly with your nutritional goals.

NUTRITION

365kcal
Protein
40.7g
Fat
8.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Reduced Fat Cream Cheese

20g Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Honey

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a slight bake, though no baking is required for this no-crust cheesecake.

  • 2

    In a medium bowl, add the nonfat Greek yogurt, reduced fat cream cheese, and egg white. Whisk them together until the mixture is smooth and well incorporated.

  • 3

    Stir in the vanilla whey protein powder, honey, vanilla extract, and fresh lemon juice. Mix until all ingredients are thoroughly combined, resulting in a creamy batter.

  • 4

    For a fresher, chilled version, transfer the mixture into individual serving ramekins or one small springform pan.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours, allowing it to firm up and meld flavors. If desired, you can chill it overnight.

  • 6

    Serve chilled. Optionally, garnish with a few fresh berries or a light dusting of lemon zest before serving.