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 lighter twist on a classic cheesecake, with a creamy Greek yogurt and low-fat cream cheese filling, enriched with a hint of whey protein for an extra protein boost, all set atop a delicate almond flour crust and finished with a drizzle of honey.

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NUTRITION

486kcal
Protein
42g
Fat
18g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Powder (15g)

1 teaspoon Vanilla Extract (5g)

1 tablespoon Honey (21g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or pie dish.

  • 2

    In a bowl, combine the almond flour. Press the mixture firmly into the base of the pan to form an even crust.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, and vanilla extract until completely smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes, just until the edges begin to set. The center should still be slightly jiggly to maintain a creamy texture.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, drizzle the honey on top for added sweetness and flavor.

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 lighter twist on a classic cheesecake, with a creamy Greek yogurt and low-fat cream cheese filling, enriched with a hint of whey protein for an extra protein boost, all set atop a delicate almond flour crust and finished with a drizzle of honey.

NUTRITION

486kcal
Protein
42g
Fat
18g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Powder (15g)

1 teaspoon Vanilla Extract (5g)

1 tablespoon Honey (21g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or pie dish.

  • 2

    In a bowl, combine the almond flour. Press the mixture firmly into the base of the pan to form an even crust.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, and vanilla extract until completely smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes, just until the edges begin to set. The center should still be slightly jiggly to maintain a creamy texture.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, drizzle the honey on top for added sweetness and flavor.