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 and creamy cheesecake that packs a protein punch. This dessert blends nonfat Greek yogurt, egg whites, and a hint of vanilla whey protein into a silky cheesecake filling, all atop a delicate almond flour crust. A sprinkle of lemon zest brightens the flavor, making it a refreshing, guilt-free indulgence that's both satisfying and aligned with your fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
36g
Fat
15.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 large Egg Whites

15g Vanilla Whey Protein Powder

20g Almond Flour

1 tsp Coconut Oil

1 tsp Honey

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small, individual cheesecake pan or ramekin with coconut oil.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein powder until smooth and fully combined.

  • 3

    Stir in the honey and lemon zest, adjusting sweetness to taste.

  • 4

    In a separate small bowl, mix the almond flour with a dash of coconut oil and a pinch of sweetener if desired to form a crumbly crust.

  • 5

    Press the almond flour mixture evenly into the bottom of the prepared pan to form a thin, compact crust.

  • 6

    Pour the cheesecake mixture over the crust, spreading it out evenly.

  • 7

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 8

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving for optimal texture.

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 and creamy cheesecake that packs a protein punch. This dessert blends nonfat Greek yogurt, egg whites, and a hint of vanilla whey protein into a silky cheesecake filling, all atop a delicate almond flour crust. A sprinkle of lemon zest brightens the flavor, making it a refreshing, guilt-free indulgence that's both satisfying and aligned with your fitness goals.

NUTRITION

359kcal
Protein
36g
Fat
15.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 large Egg Whites

15g Vanilla Whey Protein Powder

20g Almond Flour

1 tsp Coconut Oil

1 tsp Honey

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small, individual cheesecake pan or ramekin with coconut oil.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein powder until smooth and fully combined.

  • 3

    Stir in the honey and lemon zest, adjusting sweetness to taste.

  • 4

    In a separate small bowl, mix the almond flour with a dash of coconut oil and a pinch of sweetener if desired to form a crumbly crust.

  • 5

    Press the almond flour mixture evenly into the bottom of the prepared pan to form a thin, compact crust.

  • 6

    Pour the cheesecake mixture over the crust, spreading it out evenly.

  • 7

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 8

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving for optimal texture.