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 light, protein-packed cheesecake with a delicate almond flour crust and a creamy filling of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla whey protein. This dessert offers a smooth, tangy finish with a subtle crunch from the crust, perfect for a nutritious treat that satisfies your sweet cravings while keeping your macros in check.

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NUTRITION

378kcal
Protein
40g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

120g Nonfat Greek Yogurt

57g Low-Fat Cream Cheese

24g Vanilla Whey Protein Isolate

20g Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a couple of drops of water or a light drizzle of honey (optional) just to help it bind. Press the almond flour mixture evenly into the bottom of a small, oven-safe dish or ramekin to form the crust.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate until smooth and well combined. For a smoother consistency, you can blend them with a hand mixer.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust and smooth out the top.

  • 5

    Bake in the preheated oven for about 12-15 minutes, or until the edges begin to set. The center will still be slightly soft for a creamy texture.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your protein-packed dessert.

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 light, protein-packed cheesecake with a delicate almond flour crust and a creamy filling of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla whey protein. This dessert offers a smooth, tangy finish with a subtle crunch from the crust, perfect for a nutritious treat that satisfies your sweet cravings while keeping your macros in check.

NUTRITION

378kcal
Protein
40g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

120g Nonfat Greek Yogurt

57g Low-Fat Cream Cheese

24g Vanilla Whey Protein Isolate

20g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a couple of drops of water or a light drizzle of honey (optional) just to help it bind. Press the almond flour mixture evenly into the bottom of a small, oven-safe dish or ramekin to form the crust.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate until smooth and well combined. For a smoother consistency, you can blend them with a hand mixer.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust and smooth out the top.

  • 5

    Bake in the preheated oven for about 12-15 minutes, or until the edges begin to set. The center will still be slightly soft for a creamy texture.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your protein-packed dessert.