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

Enjoy a twist on classic cheesecake with a protein-packed filling featuring nonfat Greek yogurt, low-fat cream cheese, and a touch of whey protein for that extra boost. Topped on a delicate almond flour crust sweetened naturally with honey, this cheesecake offers a creamy texture and a refreshing tang, perfect for satisfying your sweet cravings without compromising your nutrition goals.

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NUTRITION

754kcal
Protein
58g
Fat
35g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (Vanilla)

0.33 cup Almond Flour

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour and honey. Mix well until the ingredients come together into a coarse crumb mixture.

  • 3

    Press the almond flour mixture evenly into the bottom of a 6-inch springform pan to form the crust.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese (softened to room temperature), and vanilla whey protein isolate. Continue mixing until the filling is smooth and well combined.

  • 5

    Pour the cheesecake filling over the prepared crust, using a spatula to smooth out the top.

  • 6

    Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 3 hours (or overnight) until completely chilled and set.

  • 8

    Slice and serve chilled for a refreshing, protein-packed dessert.

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

Enjoy a twist on classic cheesecake with a protein-packed filling featuring nonfat Greek yogurt, low-fat cream cheese, and a touch of whey protein for that extra boost. Topped on a delicate almond flour crust sweetened naturally with honey, this cheesecake offers a creamy texture and a refreshing tang, perfect for satisfying your sweet cravings without compromising your nutrition goals.

NUTRITION

754kcal
Protein
58g
Fat
35g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (Vanilla)

0.33 cup Almond Flour

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour and honey. Mix well until the ingredients come together into a coarse crumb mixture.

  • 3

    Press the almond flour mixture evenly into the bottom of a 6-inch springform pan to form the crust.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese (softened to room temperature), and vanilla whey protein isolate. Continue mixing until the filling is smooth and well combined.

  • 5

    Pour the cheesecake filling over the prepared crust, using a spatula to smooth out the top.

  • 6

    Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 3 hours (or overnight) until completely chilled and set.

  • 8

    Slice and serve chilled for a refreshing, protein-packed dessert.