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 yet indulgent dessert that combines the tanginess of Greek yogurt with the creamy texture of reduced-fat cream cheese and a boost of protein from vanilla whey. This cheesecake is perfectly balanced with a delicate almond flour crust, offering a satisfying treat that fits your nutritional goals.

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NUTRITION

350kcal
Protein
41.5g
Fat
17.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt (170g)

0.75 scoop Vanilla Whey Protein Powder (22.5g)

1.5 oz Reduced-Fat Cream Cheese (42g)

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (5g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press this mixture firmly into the base of a small, lined springform or pie pan to form a thin crust.

  • 3

    Bake the crust in the preheated oven for about 8 minutes until it sets lightly. Remove from the oven and let it cool.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, vanilla whey protein powder, and reduced-fat cream cheese until the mixture is completely smooth and creamy.

  • 5

    Pour the creamy filling over the cooled crust, using a spatula to smooth the top.

  • 6

    Chill the cheesecake in the refrigerator for at least 2-3 hours until it firms up before serving.

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 yet indulgent dessert that combines the tanginess of Greek yogurt with the creamy texture of reduced-fat cream cheese and a boost of protein from vanilla whey. This cheesecake is perfectly balanced with a delicate almond flour crust, offering a satisfying treat that fits your nutritional goals.

NUTRITION

350kcal
Protein
41.5g
Fat
17.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt (170g)

0.75 scoop Vanilla Whey Protein Powder (22.5g)

1.5 oz Reduced-Fat Cream Cheese (42g)

2 tbsp Almond Flour (14g)

1 tsp Coconut Oil (5g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press this mixture firmly into the base of a small, lined springform or pie pan to form a thin crust.

  • 3

    Bake the crust in the preheated oven for about 8 minutes until it sets lightly. Remove from the oven and let it cool.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, vanilla whey protein powder, and reduced-fat cream cheese until the mixture is completely smooth and creamy.

  • 5

    Pour the creamy filling over the cooled crust, using a spatula to smooth the top.

  • 6

    Chill the cheesecake in the refrigerator for at least 2-3 hours until it firms up before serving.