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

A light and creamy protein-packed cheesecake that marries the tanginess of Greek yogurt with the luxurious texture of low-fat cream cheese. This dessert features a delicate almond flour crust and a perfectly balanced filling, offering a delightful treat that satisfies your sweet tooth while supporting your protein goals.

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NUTRITION

383kcal
Protein
33.7g
Fat
20g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1 teaspoon Stevia

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour with half of the egg white until a crumbly, slightly sticky mixture forms. Press it firmly and evenly into the bottom of a small, lined baking pan to form the crust.

  • 3

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

  • 4

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, the remaining egg white, vanilla extract, stevia, and fresh lemon juice until the mixture is smooth and creamy.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake in the oven for an additional 15-18 minutes until the edges are set and the center is slightly jiggly.

  • 7

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure a firm texture.

  • 8

    Serve chilled and enjoy your protein-packed dessert!

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

A light and creamy protein-packed cheesecake that marries the tanginess of Greek yogurt with the luxurious texture of low-fat cream cheese. This dessert features a delicate almond flour crust and a perfectly balanced filling, offering a delightful treat that satisfies your sweet tooth while supporting your protein goals.

NUTRITION

383kcal
Protein
33.7g
Fat
20g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1 teaspoon Stevia

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Mix the almond flour with half of the egg white until a crumbly, slightly sticky mixture forms. Press it firmly and evenly into the bottom of a small, lined baking pan to form the crust.

  • 3

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

  • 4

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, the remaining egg white, vanilla extract, stevia, and fresh lemon juice until the mixture is smooth and creamy.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake in the oven for an additional 15-18 minutes until the edges are set and the center is slightly jiggly.

  • 7

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure a firm texture.

  • 8

    Serve chilled and enjoy your protein-packed dessert!