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

Savor a delightful, creamy cheesecake ideal for a guilt-free dessert. This luscious treat combines the tang of nonfat Greek yogurt with the richness of reduced-fat cream cheese, layered over a tender almond flour crust and finished with a smooth drizzle of natural peanut butter. Enjoy a balanced medley of flavors and textures that's both nutritious and indulgent.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
30g
Fat
32g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

125g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

40g Almond Flour

1 tbsp Natural Peanut Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (or a light sweetener if desired) until it forms a crumbly, pressable mixture. Press this evenly into the bottom of a small, oven-safe serving dish or ramekin to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it’s set and slightly golden. Remove from the oven and let it cool.

  • 4

    In a blender or a mixing bowl, combine the nonfat Greek yogurt and reduced-fat cream cheese until smooth and creamy. For extra smoothness, blend until fully incorporated.

  • 5

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

  • 6

    Drizzle natural peanut butter over the top as a decorative and flavorful finish.

  • 7

    Refrigerate for at least 2 hours to allow the cheesecake to set. Serve chilled and enjoy your protein-packed 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

Savor a delightful, creamy cheesecake ideal for a guilt-free dessert. This luscious treat combines the tang of nonfat Greek yogurt with the richness of reduced-fat cream cheese, layered over a tender almond flour crust and finished with a smooth drizzle of natural peanut butter. Enjoy a balanced medley of flavors and textures that's both nutritious and indulgent.

NUTRITION

470kcal
Protein
30g
Fat
32g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

125g Nonfat Greek Yogurt

50g Reduced-Fat Cream Cheese

40g Almond Flour

1 tbsp Natural Peanut Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (or a light sweetener if desired) until it forms a crumbly, pressable mixture. Press this evenly into the bottom of a small, oven-safe serving dish or ramekin to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it’s set and slightly golden. Remove from the oven and let it cool.

  • 4

    In a blender or a mixing bowl, combine the nonfat Greek yogurt and reduced-fat cream cheese until smooth and creamy. For extra smoothness, blend until fully incorporated.

  • 5

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

  • 6

    Drizzle natural peanut butter over the top as a decorative and flavorful finish.

  • 7

    Refrigerate for at least 2 hours to allow the cheesecake to set. Serve chilled and enjoy your protein-packed dessert.