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

A luscious, protein-packed dessert that balances the tanginess of Greek yogurt with the creamy texture of low‐fat cream cheese. Enhanced by a hint of vanilla whey protein and a touch of sweet stevia, this crustless cheesecake delivers a smooth, satisfying finish with a high protein punch in every bite.

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NUTRITION

252kcal
Protein
41.2g
Fat
3.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

1.5 oz Low-Fat Cream Cheese (42g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 teaspoon Liquid Stevia

1 tablespoon Lemon Juice

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 300°F (optional step if you prefer a lightly baked set cheesecake, otherwise proceed with no-bake method).

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, egg white, and low-fat cream cheese. Whisk until the mixture is smooth and uniform.

  • 3

    Stir in the vanilla whey protein isolate, liquid stevia, lemon juice, and vanilla extract until all ingredients are fully incorporated.

  • 4

    For a no-bake version, pour the mixture into a small, lined springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.

  • 5

    If opting for a light bake, pour the mixture into the pan and bake for about 20-25 minutes until the edges set gently. Allow it to cool completely, then chill in the refrigerator for 2 hours before serving.

  • 6

    Slice into portions and enjoy your creamy, protein-rich 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

A luscious, protein-packed dessert that balances the tanginess of Greek yogurt with the creamy texture of low‐fat cream cheese. Enhanced by a hint of vanilla whey protein and a touch of sweet stevia, this crustless cheesecake delivers a smooth, satisfying finish with a high protein punch in every bite.

NUTRITION

252kcal
Protein
41.2g
Fat
3.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

1.5 oz Low-Fat Cream Cheese (42g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 teaspoon Liquid Stevia

1 tablespoon Lemon Juice

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 300°F (optional step if you prefer a lightly baked set cheesecake, otherwise proceed with no-bake method).

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, egg white, and low-fat cream cheese. Whisk until the mixture is smooth and uniform.

  • 3

    Stir in the vanilla whey protein isolate, liquid stevia, lemon juice, and vanilla extract until all ingredients are fully incorporated.

  • 4

    For a no-bake version, pour the mixture into a small, lined springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.

  • 5

    If opting for a light bake, pour the mixture into the pan and bake for about 20-25 minutes until the edges set gently. Allow it to cool completely, then chill in the refrigerator for 2 hours before serving.

  • 6

    Slice into portions and enjoy your creamy, protein-rich dessert.