Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Nonfat Greek Yogurt (122g); 2 ounces Low-Fat Cream Cheese (56g); 1/2 scoop Vanilla Whey Protein Powder (15g); 2 tablespoons Almond Flour (14g); 1 teaspoon Honey (7g); 1 tablespoon Coconut Oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a velvety and protein-packed twist on traditional cheesecake. This no-bake delight combines tangy nonfat Greek yogurt, smooth low‐fat cream cheese, and a hint of vanilla whey protein, all nestled on a delicate almond flour crust and finished with a drizzle of honey and a touch of coconut oil for extra creamy richness.

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NUTRITION

Protein

34g

Fat

25g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (122g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

2 tablespoons Almond Flour (14g)

1 teaspoon Honey (7g)

1 tablespoon Coconut Oil

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PREPARATION

1
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Whisk until smooth and creamy.
2
In a separate small bowl, mix the almond flour with the coconut oil until the mixture forms a cohesive paste that will serve as the crust base.
3
Press the almond flour mixture firmly into the bottom of a small serving dish or cheesecake mold to create an even crust layer.
4
Pour the creamy yogurt mixture over the crust, smoothing the top with a spatula.
5
Drizzle the honey evenly over the cheesecake top for natural sweetness.
6
Cover the dish and refrigerate for at least 3 hours or until the cheesecake has set properly.
7
Slice and serve chilled for a refreshingly light dessert.