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 light yet indulgent cheesecake that balances creamy Greek yogurt with a touch of low-fat cream cheese, whipped egg whites, and a hint of vanilla, all nestled on a delicate almond flour crust. This dessert is designed to satisfy your sweet tooth while keeping protein high and calories in check.

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NUTRITION

364kcal
Protein
42.2g
Fat
13.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

2 egg whites

0.5 scoop Whey Protein Powder (approx. 15g)

15g Almond Flour

1 tsp Vanilla Extract

1 packet Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini cheesecake pan or a small ramekin.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein powder, vanilla extract, and stevia. Beat the mixture thoroughly until smooth and well-incorporated.

  • 3

    For the crust, sprinkle the almond flour evenly at the bottom of your prepared pan, pressing gently to form a thin, even layer.

  • 4

    Pour the cheesecake filling over the almond flour base, smoothing out the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the pan. For a firmer texture, refrigerate for at least 2 hours before serving.

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 light yet indulgent cheesecake that balances creamy Greek yogurt with a touch of low-fat cream cheese, whipped egg whites, and a hint of vanilla, all nestled on a delicate almond flour crust. This dessert is designed to satisfy your sweet tooth while keeping protein high and calories in check.

NUTRITION

364kcal
Protein
42.2g
Fat
13.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

2 egg whites

0.5 scoop Whey Protein Powder (approx. 15g)

15g Almond Flour

1 tsp Vanilla Extract

1 packet Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini cheesecake pan or a small ramekin.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein powder, vanilla extract, and stevia. Beat the mixture thoroughly until smooth and well-incorporated.

  • 3

    For the crust, sprinkle the almond flour evenly at the bottom of your prepared pan, pressing gently to form a thin, even layer.

  • 4

    Pour the cheesecake filling over the almond flour base, smoothing out the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the pan. For a firmer texture, refrigerate for at least 2 hours before serving.