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 light yet richly satisfying cheesecake that pairs the tanginess of nonfat Greek yogurt with the creamy smoothness of low‐fat cream cheese, all held together by a delicate almond flour crust. This dessert offers a perfect balance of sweet and savory notes, making it a guilt-free treat within your daily nutritional targets.

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NUTRITION

386kcal
Protein
39g
Fat
17g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g total)

1 ounce Low-Fat Cream Cheese (28g)

1/4 cup Almond Flour (28g)

1 packet Stevia Powder

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small springform pan or cheesecake pan.

  • 2

    In a small bowl, combine the almond flour and 1/2 of the stevia powder. Press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, and the remaining stevia powder until smooth and creamy.

  • 4

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

  • 5

    Place the pan in a water bath to ensure even baking and prevent cracking. Bake for about 25 minutes or until the center is just set.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy this guilt-free, protein-packed creamy Greek yogurt cheesecake!

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 light yet richly satisfying cheesecake that pairs the tanginess of nonfat Greek yogurt with the creamy smoothness of low‐fat cream cheese, all held together by a delicate almond flour crust. This dessert offers a perfect balance of sweet and savory notes, making it a guilt-free treat within your daily nutritional targets.

NUTRITION

386kcal
Protein
39g
Fat
17g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g total)

1 ounce Low-Fat Cream Cheese (28g)

1/4 cup Almond Flour (28g)

1 packet Stevia Powder

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small springform pan or cheesecake pan.

  • 2

    In a small bowl, combine the almond flour and 1/2 of the stevia powder. Press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, egg whites, low-fat cream cheese, vanilla extract, and the remaining stevia powder until smooth and creamy.

  • 4

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

  • 5

    Place the pan in a water bath to ensure even baking and prevent cracking. Bake for about 25 minutes or until the center is just set.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy this guilt-free, protein-packed creamy Greek yogurt cheesecake!