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, protein-packed mini cheesecake dessert with a delicate almond flour crust and a creamy filling combining nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla. Topped with fresh raspberries for a burst of tangy flavor, this dessert delivers a satisfying treat that fits perfectly into a balanced, clean eating plan.

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NUTRITION

364kcal
Protein
43.4g
Fat
12.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

15g Almond Flour

1 large Egg White

0.75 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

0.5 scoop Whey Protein Isolate

1 tsp Vanilla Extract

1 packet Stevia Sweetener

0.25 cup Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with the egg white until a crumbly dough forms. Press the mixture evenly into the base of a small, greased ramekin or oven-safe dish to form the crust.

  • 3

    Bake the crust for 8-10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    For the filling, in a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, vanilla extract, and stevia sweetener. Whisk thoroughly until the mixture is smooth and well-blended.

  • 5

    Pour the creamy filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 8

    Before serving, top with fresh raspberries for added flavor and a burst of color.

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, protein-packed mini cheesecake dessert with a delicate almond flour crust and a creamy filling combining nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla. Topped with fresh raspberries for a burst of tangy flavor, this dessert delivers a satisfying treat that fits perfectly into a balanced, clean eating plan.

NUTRITION

364kcal
Protein
43.4g
Fat
12.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

15g Almond Flour

1 large Egg White

0.75 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

0.5 scoop Whey Protein Isolate

1 tsp Vanilla Extract

1 packet Stevia Sweetener

0.25 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with the egg white until a crumbly dough forms. Press the mixture evenly into the base of a small, greased ramekin or oven-safe dish to form the crust.

  • 3

    Bake the crust for 8-10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    For the filling, in a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, vanilla extract, and stevia sweetener. Whisk thoroughly until the mixture is smooth and well-blended.

  • 5

    Pour the creamy filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 8

    Before serving, top with fresh raspberries for added flavor and a burst of color.