Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

Enjoy a lighter twist on classic cheesecake, featuring a protein-packed blend of creamy Greek yogurt and Neufchatel cheese, delicately flavored with vanilla bean and a hint of honey, all nestled atop a crisp almond flour crust. Perfectly balanced for a nutritious meal any time of day.

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NUTRITION

443kcal
Protein
37g
Fat
16g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Neufchatel Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tbsp Honey (21g)

1 tsp Vanilla Bean Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a lined or non-stick 6-inch springform pan to form the crust.

  • 3

    Lightly toast the crust in the oven for about 8 minutes until set. Remove from oven and set aside.

  • 4

    In a larger bowl, whisk together the nonfat Greek yogurt, Neufchatel cheese, egg white, honey, and vanilla bean extract until the mixture is smooth and uniform.

  • 5

    Pour the mixture over the pre-toasted almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the oven for 20-25 minutes or until the edges are set and the center still shows a slight jiggle.

  • 7

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

  • 8

    Slice and enjoy this protein-rich indulgence as a balanced meal at breakfast, lunch, or dinner.

Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Greek Yogurt Cheesecake

Enjoy a lighter twist on classic cheesecake, featuring a protein-packed blend of creamy Greek yogurt and Neufchatel cheese, delicately flavored with vanilla bean and a hint of honey, all nestled atop a crisp almond flour crust. Perfectly balanced for a nutritious meal any time of day.

NUTRITION

443kcal
Protein
37g
Fat
16g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Neufchatel Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tbsp Honey (21g)

1 tsp Vanilla Bean Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a lined or non-stick 6-inch springform pan to form the crust.

  • 3

    Lightly toast the crust in the oven for about 8 minutes until set. Remove from oven and set aside.

  • 4

    In a larger bowl, whisk together the nonfat Greek yogurt, Neufchatel cheese, egg white, honey, and vanilla bean extract until the mixture is smooth and uniform.

  • 5

    Pour the mixture over the pre-toasted almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the oven for 20-25 minutes or until the edges are set and the center still shows a slight jiggle.

  • 7

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

  • 8

    Slice and enjoy this protein-rich indulgence as a balanced meal at breakfast, lunch, or dinner.