Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a luscious, high-protein twist on classic cheesecake. This dessert blends silky Greek yogurt and low‐fat cream cheese with a hint of egg white, all nestled on a delicate almond flour crust with a light almond topping. The result is a smooth and satisfying treat that's both creamy and indulgent without compromising your macros.

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NUTRITION

433kcal
Protein
30.4g
Fat
25g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Low-Fat Cream Cheese

1 Egg White

20g Almond Flour (for crust)

10g Almond Flour (for topping)

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk together until the mixture is completely smooth.

  • 3

    In a separate small bowl, mix the 20g of almond flour with a teaspoon of your preferred low-calorie sweetener (optional) to form the crust. Press this evenly into the bottom of your prepared pan.

  • 4

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

  • 5

    Sprinkle the remaining 10g of almond flour evenly on top, gently patting it in to add a slight crunch.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set and a light golden crust forms.

  • 7

    Allow the cheesecake to cool to room temperature before serving. Enjoy this rich, high-protein dessert slightly chilled or at room temperature.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a luscious, high-protein twist on classic cheesecake. This dessert blends silky Greek yogurt and low‐fat cream cheese with a hint of egg white, all nestled on a delicate almond flour crust with a light almond topping. The result is a smooth and satisfying treat that's both creamy and indulgent without compromising your macros.

NUTRITION

433kcal
Protein
30.4g
Fat
25g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Low-Fat Cream Cheese

1 Egg White

20g Almond Flour (for crust)

10g Almond Flour (for topping)

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, and egg white. Whisk together until the mixture is completely smooth.

  • 3

    In a separate small bowl, mix the 20g of almond flour with a teaspoon of your preferred low-calorie sweetener (optional) to form the crust. Press this evenly into the bottom of your prepared pan.

  • 4

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

  • 5

    Sprinkle the remaining 10g of almond flour evenly on top, gently patting it in to add a slight crunch.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set and a light golden crust forms.

  • 7

    Allow the cheesecake to cool to room temperature before serving. Enjoy this rich, high-protein dessert slightly chilled or at room temperature.