Greek Yogurt Protein Cheesecake with Almond Butter Swirl

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

Greek Yogurt Protein Cheesecake with Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Almond Butter Swirl

A velvety, high-protein cheesecake that blends the tang of nonfat Greek yogurt with a hint of creamy low-fat cream cheese and a delicate almond butter swirl. Enhanced with a light crust made from almond flour and enriched by the natural goodness of egg whites and a whole egg, this dessert offers a perfect balance of indulgence and nutrition, making it a delightful treat to help you gain lean muscle mass.

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NUTRITION

575kcal
Protein
44g
Fat
30.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

184g Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

2 Egg Whites

1 Whole Egg

1 tbsp Honey

1 tbsp Almond Butter

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform or pie pan by lightly greasing it.

  • 2

    Mix the almond flour in a small bowl and press it firmly into the bottom of the pan to form an even crust. Bake the crust alone for about 8 minutes to set it, then remove from the oven.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whole egg, and honey until smooth and well combined.

  • 4

    Pour the creamy filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Warm the almond butter slightly in the microwave (about 10 seconds) so it is easier to drizzle. Gently drizzle the almond butter on top of the filling and use a knife or skewer to create a marbled swirl effect.

  • 6

    Bake the cheesecake in the oven for 20-25 minutes or until the edges are slightly set but the center still has a soft, creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set before serving.

Greek Yogurt Protein Cheesecake with Almond Butter Swirl

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

Greek Yogurt Protein Cheesecake with Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Almond Butter Swirl

A velvety, high-protein cheesecake that blends the tang of nonfat Greek yogurt with a hint of creamy low-fat cream cheese and a delicate almond butter swirl. Enhanced with a light crust made from almond flour and enriched by the natural goodness of egg whites and a whole egg, this dessert offers a perfect balance of indulgence and nutrition, making it a delightful treat to help you gain lean muscle mass.

NUTRITION

575kcal
Protein
44g
Fat
30.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

184g Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

2 Egg Whites

1 Whole Egg

1 tbsp Honey

1 tbsp Almond Butter

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform or pie pan by lightly greasing it.

  • 2

    Mix the almond flour in a small bowl and press it firmly into the bottom of the pan to form an even crust. Bake the crust alone for about 8 minutes to set it, then remove from the oven.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whole egg, and honey until smooth and well combined.

  • 4

    Pour the creamy filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Warm the almond butter slightly in the microwave (about 10 seconds) so it is easier to drizzle. Gently drizzle the almond butter on top of the filling and use a knife or skewer to create a marbled swirl effect.

  • 6

    Bake the cheesecake in the oven for 20-25 minutes or until the edges are slightly set but the center still has a soft, creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set before serving.