Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that combines the tang of Greek yogurt with the richness of light cream cheese and a hint of vanilla. The almond flour crust delivers a pleasant nutty crunch, making this dessert both indulgent and nutritious.

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NUTRITION

532kcal
Protein
62.6g
Fat
20g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Light Cream Cheese (85g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Lemon Zest (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with half of the honey to form a slightly sticky mixture. Press this evenly into the bottom of a small, springform pan to create the crust.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, egg white, whey protein isolate, remaining honey, vanilla extract, and lemon zest until smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Slice and serve chilled. Enjoy a guilt-free dessert that's high in protein and low in calories.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that combines the tang of Greek yogurt with the richness of light cream cheese and a hint of vanilla. The almond flour crust delivers a pleasant nutty crunch, making this dessert both indulgent and nutritious.

NUTRITION

532kcal
Protein
62.6g
Fat
20g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Light Cream Cheese (85g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Lemon Zest (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with half of the honey to form a slightly sticky mixture. Press this evenly into the bottom of a small, springform pan to create the crust.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, egg white, whey protein isolate, remaining honey, vanilla extract, and lemon zest until smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Slice and serve chilled. Enjoy a guilt-free dessert that's high in protein and low in calories.