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

A light, protein-packed cheesecake that delivers a creamy texture and zesty lemon accent with a delicate almond flour crust. This dessert perfectly balances indulgence with clean ingredients, ideal for satisfying your sweet tooth while staying within your nutritional goals.

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NUTRITION

298kcal
Protein
34.6g
Fat
9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Nonfat Greek Yogurt (113g)

2 ounces Fat-Free Cream Cheese (57g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

3 tablespoons Almond Flour (15g)

1 teaspoon Honey (7g)

1 teaspoon Lemon Juice (5g)

0.5 teaspoon Vanilla Extract (2g)

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt. Press the mixture evenly into the bottom of a small, greased ramekin or baking dish to form the crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, egg white, vanilla whey protein isolate, honey, lemon juice, and vanilla extract until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared crust in the ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the edges begin to pull away slightly from the sides.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

  • 7

    Enjoy your protein-packed, guilt-free dessert!

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

A light, protein-packed cheesecake that delivers a creamy texture and zesty lemon accent with a delicate almond flour crust. This dessert perfectly balances indulgence with clean ingredients, ideal for satisfying your sweet tooth while staying within your nutritional goals.

NUTRITION

298kcal
Protein
34.6g
Fat
9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Nonfat Greek Yogurt (113g)

2 ounces Fat-Free Cream Cheese (57g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

3 tablespoons Almond Flour (15g)

1 teaspoon Honey (7g)

1 teaspoon Lemon Juice (5g)

0.5 teaspoon Vanilla Extract (2g)

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt. Press the mixture evenly into the bottom of a small, greased ramekin or baking dish to form the crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, egg white, vanilla whey protein isolate, honey, lemon juice, and vanilla extract until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared crust in the ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the filling is set and the edges begin to pull away slightly from the sides.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

  • 7

    Enjoy your protein-packed, guilt-free dessert!