Creamy Protein Cheesecake with Greek Yogurt

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

Creamy Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Enjoy a velvety, protein-packed cheesecake that delivers a luxuriously creamy texture with a subtle tang from Greek yogurt and lemon juice. Set atop a light graham cracker crust, this dessert is the perfect balance of indulgence and nutrition, offering a satisfying finish to your meal while staying within your dietary goals.

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NUTRITION

448kcal
Protein
49.2g
Fat
13.2g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (30g)

0.25 cup Graham Cracker Crumbs (38g)

1 tbsp Lemon Juice

Stevia to taste

0.5 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust slightly by warming it, or simply use a chilled pan for a no-bake version.

  • 2

    In a small bowl, mix the graham cracker crumbs thoroughly. Press the crumbs evenly into the base of a small, springform pan or a pie dish to form a light crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, egg white, lemon juice, stevia, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula.

  • 5

    For a no-bake cheesecake, chill in the refrigerator for at least 4 hours until set. Alternatively, bake in the preheated oven for about 15 minutes to slightly set the filling, then allow it to cool and chill in the refrigerator.

  • 6

    Once set, slice and serve chilled for a refreshing, protein-packed dessert.

Creamy Protein Cheesecake with Greek Yogurt

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

Creamy Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Enjoy a velvety, protein-packed cheesecake that delivers a luxuriously creamy texture with a subtle tang from Greek yogurt and lemon juice. Set atop a light graham cracker crust, this dessert is the perfect balance of indulgence and nutrition, offering a satisfying finish to your meal while staying within your dietary goals.

NUTRITION

448kcal
Protein
49.2g
Fat
13.2g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (30g)

0.25 cup Graham Cracker Crumbs (38g)

1 tbsp Lemon Juice

Stevia to taste

0.5 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust slightly by warming it, or simply use a chilled pan for a no-bake version.

  • 2

    In a small bowl, mix the graham cracker crumbs thoroughly. Press the crumbs evenly into the base of a small, springform pan or a pie dish to form a light crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, egg white, lemon juice, stevia, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula.

  • 5

    For a no-bake cheesecake, chill in the refrigerator for at least 4 hours until set. Alternatively, bake in the preheated oven for about 15 minutes to slightly set the filling, then allow it to cool and chill in the refrigerator.

  • 6

    Once set, slice and serve chilled for a refreshing, protein-packed dessert.