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 light and creamy dessert that satisfies your sweet tooth while packing a protein punch. This crustless cheesecake blends smooth nonfat Greek yogurt with a hint of vanilla whey protein, brightened by a touch of lemon, all resting atop a delicate almond flour crust. Enjoy every spoonful of this balanced treat that feels indulgent yet keeps your nutritional goals on track.

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NUTRITION

341kcal
Protein
38.7g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 scoop Whey Protein Isolate (Vanilla)

1/4 cup Almond Flour

1 tbsp Fresh Lemon Juice

1 packet Stevia

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg white, whey protein isolate, fresh lemon juice, and stevia. Whisk until the mixture is smooth and fully incorporated.

  • 3

    Press the almond flour evenly into the bottom of the prepared dish to form a thin, even crust. This will add a delightful nutty texture to each bite.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake filling is set but still has a slight jiggle in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 7

    Slice and serve chilled. Enjoy a delicious dessert that perfectly balances creamy texture with a protein boost!

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 light and creamy dessert that satisfies your sweet tooth while packing a protein punch. This crustless cheesecake blends smooth nonfat Greek yogurt with a hint of vanilla whey protein, brightened by a touch of lemon, all resting atop a delicate almond flour crust. Enjoy every spoonful of this balanced treat that feels indulgent yet keeps your nutritional goals on track.

NUTRITION

341kcal
Protein
38.7g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/4 scoop Whey Protein Isolate (Vanilla)

1/4 cup Almond Flour

1 tbsp Fresh Lemon Juice

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg white, whey protein isolate, fresh lemon juice, and stevia. Whisk until the mixture is smooth and fully incorporated.

  • 3

    Press the almond flour evenly into the bottom of the prepared dish to form a thin, even crust. This will add a delightful nutty texture to each bite.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake filling is set but still has a slight jiggle in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 7

    Slice and serve chilled. Enjoy a delicious dessert that perfectly balances creamy texture with a protein boost!