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

Savor a creamy, protein-packed cheesecake that’s light yet indulgent. This dessert blends velvety nonfat Greek yogurt with a hint of vanilla whey protein for a smooth filling, nestled on a delicate almond flour crust and topped with a vibrant medley of blueberries, a drizzle of honey, and a sprinkle of chia seeds for an enticing crunch.

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NUTRITION

354kcal
Protein
34.5g
Fat
11.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.25 scoop Whey Protein Isolate (Vanilla) (~7.5g)

3 tbsp Almond Flour (21g)

1/4 cup Blueberries (37g)

1 tsp Honey (7g)

0.5 tsp additional Honey (3.5g)

1 tsp Chia Seeds (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, oven-safe ramekin or springform pan.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt and whey protein isolate. Whisk until you achieve a smooth, homogeneous mixture.

  • 3

    Press the almond flour evenly into the base of the prepared pan to form a firm, thin crust.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the cheesecake mixture is set around the edges while remaining slightly soft in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with an even layer of blueberries, drizzle the honey and additional honey, and finish with a light sprinkle of chia seeds for texture and nutritional boost.

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

Savor a creamy, protein-packed cheesecake that’s light yet indulgent. This dessert blends velvety nonfat Greek yogurt with a hint of vanilla whey protein for a smooth filling, nestled on a delicate almond flour crust and topped with a vibrant medley of blueberries, a drizzle of honey, and a sprinkle of chia seeds for an enticing crunch.

NUTRITION

354kcal
Protein
34.5g
Fat
11.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.25 scoop Whey Protein Isolate (Vanilla) (~7.5g)

3 tbsp Almond Flour (21g)

1/4 cup Blueberries (37g)

1 tsp Honey (7g)

0.5 tsp additional Honey (3.5g)

1 tsp Chia Seeds (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small, oven-safe ramekin or springform pan.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt and whey protein isolate. Whisk until you achieve a smooth, homogeneous mixture.

  • 3

    Press the almond flour evenly into the base of the prepared pan to form a firm, thin crust.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the cheesecake mixture is set around the edges while remaining slightly soft in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top with an even layer of blueberries, drizzle the honey and additional honey, and finish with a light sprinkle of chia seeds for texture and nutritional boost.