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 yet indulgent dessert cheesecake that blends non-fat Greek yogurt with a hint of vanilla whey protein for an extra boost. The almond flour crust provides a nutty, tender base while the creamy filling delivers a satisfying, protein-packed treat.

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NUTRITION

381kcal
Protein
41.1g
Fat
14.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1 teaspoon Fresh Lemon Juice (5g)

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the non-fat Greek yogurt, vanilla whey protein powder, honey, and lemon juice. Mix until smooth and well blended.

  • 3

    In a separate bowl, stir the almond flour until it forms a uniform mixture. This will serve as the crust base.

  • 4

    Press the almond flour evenly into the base of a small, oven-safe dish or ramekin to form a thin crust layer.

  • 5

    Pour the yogurt mixture over the almond flour base, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges begin to set and the center is just slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.

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 yet indulgent dessert cheesecake that blends non-fat Greek yogurt with a hint of vanilla whey protein for an extra boost. The almond flour crust provides a nutty, tender base while the creamy filling delivers a satisfying, protein-packed treat.

NUTRITION

381kcal
Protein
41.1g
Fat
14.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

1 teaspoon Honey (7g)

1 teaspoon Fresh Lemon Juice (5g)

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the non-fat Greek yogurt, vanilla whey protein powder, honey, and lemon juice. Mix until smooth and well blended.

  • 3

    In a separate bowl, stir the almond flour until it forms a uniform mixture. This will serve as the crust base.

  • 4

    Press the almond flour evenly into the base of a small, oven-safe dish or ramekin to form a thin crust layer.

  • 5

    Pour the yogurt mixture over the almond flour base, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges begin to set and the center is just slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.