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

Enjoy a lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake. With a creamy, tangy filling enriched with whey protein and egg whites, a crunchy graham cracker crust complements the vibrant flavor. This dessert is a delicious way to satisfy a sweet craving while keeping your nutritional goals in check.

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NUTRITION

536kcal
Protein
62.5g
Fat
14.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt, plain

85g Low-Fat Cream Cheese

30g Whey Protein Isolate (Vanilla Flavor)

2 large Egg Whites

30g Graham Cracker Crumbs

1 tbsp Stevia

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a bowl, combine the graham cracker crumbs with a teaspoon of water (optional) to help them bind slightly. Press the crumb mixture firmly into the bottom of the pan to create an even crust. Set aside.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg whites, stevia, and fresh lemon juice until the mixture is smooth and well blended.

  • 4

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

  • 5

    Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

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

  • 7

    Once chilled, slice and serve. Enjoy this protein-packed dessert as a delightful treat that aligns with your nutritional goals.

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

Enjoy a lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake. With a creamy, tangy filling enriched with whey protein and egg whites, a crunchy graham cracker crust complements the vibrant flavor. This dessert is a delicious way to satisfy a sweet craving while keeping your nutritional goals in check.

NUTRITION

536kcal
Protein
62.5g
Fat
14.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt, plain

85g Low-Fat Cream Cheese

30g Whey Protein Isolate (Vanilla Flavor)

2 large Egg Whites

30g Graham Cracker Crumbs

1 tbsp Stevia

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a bowl, combine the graham cracker crumbs with a teaspoon of water (optional) to help them bind slightly. Press the crumb mixture firmly into the bottom of the pan to create an even crust. Set aside.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg whites, stevia, and fresh lemon juice until the mixture is smooth and well blended.

  • 4

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

  • 5

    Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

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

  • 7

    Once chilled, slice and serve. Enjoy this protein-packed dessert as a delightful treat that aligns with your nutritional goals.