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

A light twist on classic cheesecake that marries tangy nonfat Greek yogurt with a hint of vanilla whey protein, accented by a delicate graham cracker crust. This dessert is refreshingly creamy with subtle notes of lemon, perfect for a guilt-free indulgence that satisfies both your sweet tooth and your nutritional goals.

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NUTRITION

386kcal
Protein
37.1g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

170g Plain Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (Vanilla)

1 large Egg White

0.5 tsp Vanilla Extract

Stevia to taste

0.5 tsp Lemon Zest

0.5 cup Graham Cracker Crumbs

1 tsp Unsalted Butter (melted)

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    In a small bowl, combine the graham cracker crumbs with melted unsalted butter. Mix until evenly moistened then press the mixture firmly into the bottom of a small, lined springform or pie pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, vanilla extract, and a pinch of stevia along with the lemon zest until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and allow it to cool to room temperature. For a firmer texture, refrigerate the cheesecake for at least 2 hours before serving.

  • 7

    Enjoy your creamy, protein-packed dessert!

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

A light twist on classic cheesecake that marries tangy nonfat Greek yogurt with a hint of vanilla whey protein, accented by a delicate graham cracker crust. This dessert is refreshingly creamy with subtle notes of lemon, perfect for a guilt-free indulgence that satisfies both your sweet tooth and your nutritional goals.

NUTRITION

386kcal
Protein
37.1g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

170g Plain Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (Vanilla)

1 large Egg White

0.5 tsp Vanilla Extract

Stevia to taste

0.5 tsp Lemon Zest

0.5 cup Graham Cracker Crumbs

1 tsp Unsalted Butter (melted)

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    In a small bowl, combine the graham cracker crumbs with melted unsalted butter. Mix until evenly moistened then press the mixture firmly into the bottom of a small, lined springform or pie pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, vanilla extract, and a pinch of stevia along with the lemon zest until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and allow it to cool to room temperature. For a firmer texture, refrigerate the cheesecake for at least 2 hours before serving.

  • 7

    Enjoy your creamy, protein-packed dessert!