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 crustless cheesecake that packs a protein punch without compromising on flavor. This dessert combines the tang of Greek yogurt with a hint of vanilla and lemon, subtly sweetened with honey to satisfy your dessert cravings while keeping your macros in check.

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NUTRITION

346kcal
Protein
40.1g
Fat
8.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt (122g)

2 oz Low-Fat Cream Cheese (56g)

15g Whey Protein Isolate (approx. half scoop)

3 large Egg Whites (≈99g)

¾ cup Unsweetened Almond Milk (180g)

1 tbsp Honey (21g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg whites, unsweetened almond milk, honey, lemon juice, and vanilla extract.

  • 3

    Using an electric mixer or a whisk, blend the ingredients until smooth and fully incorporated, ensuring no lumps remain.

  • 4

    Pour the mixture into a small, lightly greased, oven-safe dish or ramekin.

  • 5

    Place the dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish to create a water bath.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

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

  • 8

    Serve chilled and enjoy a delicious protein-packed dessert that meets 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

A light and creamy crustless cheesecake that packs a protein punch without compromising on flavor. This dessert combines the tang of Greek yogurt with a hint of vanilla and lemon, subtly sweetened with honey to satisfy your dessert cravings while keeping your macros in check.

NUTRITION

346kcal
Protein
40.1g
Fat
8.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt (122g)

2 oz Low-Fat Cream Cheese (56g)

15g Whey Protein Isolate (approx. half scoop)

3 large Egg Whites (≈99g)

¾ cup Unsweetened Almond Milk (180g)

1 tbsp Honey (21g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg whites, unsweetened almond milk, honey, lemon juice, and vanilla extract.

  • 3

    Using an electric mixer or a whisk, blend the ingredients until smooth and fully incorporated, ensuring no lumps remain.

  • 4

    Pour the mixture into a small, lightly greased, oven-safe dish or ramekin.

  • 5

    Place the dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish to create a water bath.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

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

  • 8

    Serve chilled and enjoy a delicious protein-packed dessert that meets your nutritional goals.