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

This light and tangy cheesecake packs a protein punch while keeping dessert indulgence guilt-free. A smooth blend of nonfat Greek yogurt, vanilla whey protein, and a touch of egg white is balanced with a delicate almond flour crust, creating a divine dessert perfect for those who crave a healthier sweet treat.

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NUTRITION

305kcal
Protein
28g
Fat
15.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.5 container (85g) Nonfat Greek Yogurt

0.5 scoop (15g) Vanilla Whey Protein Powder

1 large Egg White

0.25 cup (28g) Almond Flour

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat a small oven-safe dish or tart pan if you prefer a slightly baked crust, otherwise prepare a serving dish for a no-bake cheesecake.

  • 2

    If baking the crust: In a small bowl, mix the almond flour with a few drops of water until it forms a crumbly but pressable mixture. Press this mixture firmly into the bottom of the dish to form an even layer.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, whey protein powder, egg white, honey, and vanilla extract. Whisk until the mixture is completely smooth and uniform.

  • 4

    Pour the filling over the almond flour base and smooth the top with a spatula.

  • 5

    For a no-bake cheesecake, refrigerate for at least 2 hours until firm. Alternatively, for a lightly baked version, place the dish in a preheated oven at 325°F for 12-15 minutes and then let cool before chilling in the refrigerator to set.

  • 6

    Serve chilled and enjoy your guilt-free protein-packed 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

This light and tangy cheesecake packs a protein punch while keeping dessert indulgence guilt-free. A smooth blend of nonfat Greek yogurt, vanilla whey protein, and a touch of egg white is balanced with a delicate almond flour crust, creating a divine dessert perfect for those who crave a healthier sweet treat.

NUTRITION

305kcal
Protein
28g
Fat
15.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.5 container (85g) Nonfat Greek Yogurt

0.5 scoop (15g) Vanilla Whey Protein Powder

1 large Egg White

0.25 cup (28g) Almond Flour

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat a small oven-safe dish or tart pan if you prefer a slightly baked crust, otherwise prepare a serving dish for a no-bake cheesecake.

  • 2

    If baking the crust: In a small bowl, mix the almond flour with a few drops of water until it forms a crumbly but pressable mixture. Press this mixture firmly into the bottom of the dish to form an even layer.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, whey protein powder, egg white, honey, and vanilla extract. Whisk until the mixture is completely smooth and uniform.

  • 4

    Pour the filling over the almond flour base and smooth the top with a spatula.

  • 5

    For a no-bake cheesecake, refrigerate for at least 2 hours until firm. Alternatively, for a lightly baked version, place the dish in a preheated oven at 325°F for 12-15 minutes and then let cool before chilling in the refrigerator to set.

  • 6

    Serve chilled and enjoy your guilt-free protein-packed dessert.