Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, no-bake cheesecake that perfectly blends creamy nonfat Greek yogurt with a hint of whey protein for an extra protein boost. Set on an almond flour crust and accented with a touch of lemon zest and stevia, this dessert is both indulgent and mindful of your macros.

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NUTRITION

357kcal
Protein
41g
Fat
15.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

0.33 cup Almond Flour (30g)

1 packet Stevia

1 teaspoon Lemon Zest

1 tablespoon Water

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with water; mix until a crumbly, moist mixture forms that can hold together when pressed.

  • 2

    Press the almond flour mixture evenly into the base of a small, lined springform or tart pan to form the crust.

  • 3

    In a larger bowl, mix the nonfat Greek yogurt and whey protein isolate until smooth. Stir in the stevia and lemon zest.

  • 4

    Pour the yogurt mixture over the prepared almond crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 4 hours or until set completely.

  • 6

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

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, no-bake cheesecake that perfectly blends creamy nonfat Greek yogurt with a hint of whey protein for an extra protein boost. Set on an almond flour crust and accented with a touch of lemon zest and stevia, this dessert is both indulgent and mindful of your macros.

NUTRITION

357kcal
Protein
41g
Fat
15.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

0.33 cup Almond Flour (30g)

1 packet Stevia

1 teaspoon Lemon Zest

1 tablespoon Water

PREPARATION

  • 1

    In a small bowl, combine the almond flour with water; mix until a crumbly, moist mixture forms that can hold together when pressed.

  • 2

    Press the almond flour mixture evenly into the base of a small, lined springform or tart pan to form the crust.

  • 3

    In a larger bowl, mix the nonfat Greek yogurt and whey protein isolate until smooth. Stir in the stevia and lemon zest.

  • 4

    Pour the yogurt mixture over the prepared almond crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 4 hours or until set completely.

  • 6

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