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

A light, creamy cheesecake that strikes the perfect balance between indulgence and nutrition. This dessert features a delicate almond and graham cracker crust paired with a silky filling of nonfat Greek yogurt, low‐fat cream cheese, and a touch of vanilla and honey—providing a protein boost while keeping you satisfied.

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NUTRITION

462kcal
Protein
33g
Fat
15g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

1 oz Crushed Graham Crackers (28g)

3/4 cup Nonfat Greek Yogurt (180g)

1.5 oz Low-Fat Cream Cheese (42g)

1 large Egg White (33g)

2 tsp Honey (14g)

1/2 tsp Vanilla Extract (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and crushed graham crackers. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until the mixture is smooth and creamy.

  • 4

    Stir in the honey and vanilla extract. Taste and adjust the sweetness if needed.

  • 5

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

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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

A light, creamy cheesecake that strikes the perfect balance between indulgence and nutrition. This dessert features a delicate almond and graham cracker crust paired with a silky filling of nonfat Greek yogurt, low‐fat cream cheese, and a touch of vanilla and honey—providing a protein boost while keeping you satisfied.

NUTRITION

462kcal
Protein
33g
Fat
15g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

1 oz Crushed Graham Crackers (28g)

3/4 cup Nonfat Greek Yogurt (180g)

1.5 oz Low-Fat Cream Cheese (42g)

1 large Egg White (33g)

2 tsp Honey (14g)

1/2 tsp Vanilla Extract (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and crushed graham crackers. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until the mixture is smooth and creamy.

  • 4

    Stir in the honey and vanilla extract. Taste and adjust the sweetness if needed.

  • 5

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

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.