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

Enjoy a light, creamy cheesecake that perfectly balances indulgence with clean nutrition. This dessert features a delicate almond flour crust topped with a luscious, protein-packed filling of nonfat Greek yogurt and vanilla whey. Brightened with a hint of lemon zest and vanilla, every bite delivers a delightful tangy-sweet finish while meeting your specific protein and calorie targets.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
46g
Fat
10g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

20 grams Almond Flour

170 grams Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate (30g)

1 teaspoon Stevia Powder

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or a ramekin that will serve as your cheesecake mold.

  • 2

    In a small bowl, mix the almond flour with half a teaspoon of stevia (if desired, add a few drops of water) until it holds together when pressed. Press this mixture evenly into the bottom of your prepared pan to form the crust.

  • 3

    Place the crust in the oven and bake for about 8 minutes until it is just set. Remove from the oven and allow to cool slightly.

  • 4

    In another bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, remaining stevia, vanilla extract, and lemon zest. Whisk until the mixture is completely smooth and well incorporated.

  • 5

    Pour the yogurt mixture over the pre-baked almond crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 3 hours, or until the filling is firm. For best results, chill overnight.

  • 7

    Once set, carefully remove from the pan, slice, and enjoy this guilt-free, protein-forward dessert.

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

Enjoy a light, creamy cheesecake that perfectly balances indulgence with clean nutrition. This dessert features a delicate almond flour crust topped with a luscious, protein-packed filling of nonfat Greek yogurt and vanilla whey. Brightened with a hint of lemon zest and vanilla, every bite delivers a delightful tangy-sweet finish while meeting your specific protein and calorie targets.

NUTRITION

344kcal
Protein
46g
Fat
10g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

20 grams Almond Flour

170 grams Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate (30g)

1 teaspoon Stevia Powder

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or a ramekin that will serve as your cheesecake mold.

  • 2

    In a small bowl, mix the almond flour with half a teaspoon of stevia (if desired, add a few drops of water) until it holds together when pressed. Press this mixture evenly into the bottom of your prepared pan to form the crust.

  • 3

    Place the crust in the oven and bake for about 8 minutes until it is just set. Remove from the oven and allow to cool slightly.

  • 4

    In another bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, remaining stevia, vanilla extract, and lemon zest. Whisk until the mixture is completely smooth and well incorporated.

  • 5

    Pour the yogurt mixture over the pre-baked almond crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 3 hours, or until the filling is firm. For best results, chill overnight.

  • 7

    Once set, carefully remove from the pan, slice, and enjoy this guilt-free, protein-forward dessert.