Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A delicate, protein-packed cheesecake that doesn’t skimp on flavor. This dessert layers a crisp almond flour crust with a luxuriously smooth Greek yogurt filling enhanced by whey protein and a hint of lemon zest, offering a satisfying treat that fits your strict nutritional goals.

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NUTRITION

354kcal
Protein
43g
Fat
14.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

150g nonfat Greek yogurt

30g whey protein isolate

1 tbsp erythritol

1 tsp lemon zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or ramekins with parchment paper.

  • 2

    In a small bowl, evenly spread the almond flour in the base of the pan to form a thin crust layer. Press it down gently to ensure it adheres well.

  • 3

    In a separate medium bowl, combine the nonfat Greek yogurt, whey protein isolate, erythritol, and lemon zest. Whisk thoroughly until the mixture is smooth and homogenous.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to firm up further for a silky, cheesecake texture.

  • 7

    Serve chilled and enjoy your protein-packed dessert guilt-free!

Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A delicate, protein-packed cheesecake that doesn’t skimp on flavor. This dessert layers a crisp almond flour crust with a luxuriously smooth Greek yogurt filling enhanced by whey protein and a hint of lemon zest, offering a satisfying treat that fits your strict nutritional goals.

NUTRITION

354kcal
Protein
43g
Fat
14.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

150g nonfat Greek yogurt

30g whey protein isolate

1 tbsp erythritol

1 tsp lemon zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or ramekins with parchment paper.

  • 2

    In a small bowl, evenly spread the almond flour in the base of the pan to form a thin crust layer. Press it down gently to ensure it adheres well.

  • 3

    In a separate medium bowl, combine the nonfat Greek yogurt, whey protein isolate, erythritol, and lemon zest. Whisk thoroughly until the mixture is smooth and homogenous.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to firm up further for a silky, cheesecake texture.

  • 7

    Serve chilled and enjoy your protein-packed dessert guilt-free!