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

Savor a lighter twist on the classic cheesecake with this protein-packed dessert. The creamy base of nonfat Greek yogurt is perfectly complemented by a delicate almond flour crust and a drizzle of honey with a crunchy walnut and chia topping. Enjoy the silky texture and balancing flavors that make each bite delightful and guilt-free.

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NUTRITION

365kcal
Protein
35.4g
Fat
15.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 scoop Vanilla Whey Protein Powder (~7g)

18 grams Almond Flour

1 tsp Honey

7 grams chopped Walnuts

1 tsp Chia Seeds

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, or set aside the ingredients for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of a small, springform or ramekin dish to form the crust. For a baked crust, place in the oven for about 8 minutes until set, then allow to cool.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until smooth and well combined.

  • 4

    Pour the yogurt mixture over the prepared crust and gently tap the dish to remove any air bubbles.

  • 5

    Refrigerate the cheesecake for at least 2 hours or until set. (If a mild baked texture is desired, you can bake the assembled cheesecake at 325°F for 12-15 minutes and then cool completely before chilling.)

  • 6

    Before serving, drizzle with honey and sprinkle the chopped walnuts and chia seeds evenly on top for added crunch and flavor.

  • 7

    Enjoy your refreshing, protein-packed Greek Yogurt Protein Cheesecake as a 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

Savor a lighter twist on the classic cheesecake with this protein-packed dessert. The creamy base of nonfat Greek yogurt is perfectly complemented by a delicate almond flour crust and a drizzle of honey with a crunchy walnut and chia topping. Enjoy the silky texture and balancing flavors that make each bite delightful and guilt-free.

NUTRITION

365kcal
Protein
35.4g
Fat
15.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 scoop Vanilla Whey Protein Powder (~7g)

18 grams Almond Flour

1 tsp Honey

7 grams chopped Walnuts

1 tsp Chia Seeds

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, or set aside the ingredients for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of a small, springform or ramekin dish to form the crust. For a baked crust, place in the oven for about 8 minutes until set, then allow to cool.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until smooth and well combined.

  • 4

    Pour the yogurt mixture over the prepared crust and gently tap the dish to remove any air bubbles.

  • 5

    Refrigerate the cheesecake for at least 2 hours or until set. (If a mild baked texture is desired, you can bake the assembled cheesecake at 325°F for 12-15 minutes and then cool completely before chilling.)

  • 6

    Before serving, drizzle with honey and sprinkle the chopped walnuts and chia seeds evenly on top for added crunch and flavor.

  • 7

    Enjoy your refreshing, protein-packed Greek Yogurt Protein Cheesecake as a guilt-free dessert!