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

Indulge in a light, creamy protein cheesecake that delivers a silky texture with a gentle tang from Greek yogurt and low-fat ricotta. This elegant dessert features a subtle almond flour crust and a refreshing blueberry-honey topping for a delightful finish.

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NUTRITION

480kcal
Protein
38.3g
Fat
21.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Low-Fat Ricotta Cheese (124g)

0.2 scoop Whey Protein Powder (6g)

1/4 cup Almond Flour (28g)

1/4 cup Blueberries (37g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat ricotta cheese, and whey protein powder until smooth and well-combined.

  • 3

    Press the almond flour into the base of your pan to form a thin, even crust. This will add a subtle nutty flavor and a bit of texture to the cheesecake.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for about 18-20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Just before serving, top with a layer of fresh blueberries and drizzle with honey for a hint of natural sweetness.

  • 8

    Enjoy your creamy, protein-packed cheesecake as a delightful 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

Indulge in a light, creamy protein cheesecake that delivers a silky texture with a gentle tang from Greek yogurt and low-fat ricotta. This elegant dessert features a subtle almond flour crust and a refreshing blueberry-honey topping for a delightful finish.

NUTRITION

480kcal
Protein
38.3g
Fat
21.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Low-Fat Ricotta Cheese (124g)

0.2 scoop Whey Protein Powder (6g)

1/4 cup Almond Flour (28g)

1/4 cup Blueberries (37g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat ricotta cheese, and whey protein powder until smooth and well-combined.

  • 3

    Press the almond flour into the base of your pan to form a thin, even crust. This will add a subtle nutty flavor and a bit of texture to the cheesecake.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for about 18-20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Just before serving, top with a layer of fresh blueberries and drizzle with honey for a hint of natural sweetness.

  • 8

    Enjoy your creamy, protein-packed cheesecake as a delightful dessert!