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, tangy cheesecake that combines the creaminess of low-fat cream cheese with the protein punch of nonfat Greek yogurt, perfectly sweetened with a hint of honey and a touch of vanilla. Finished on a delicate almond flour crust, this dessert offers a guilt-free indulgence with a dreamy texture and refreshing citrus note from lemon zest.

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NUTRITION

367kcal
Protein
32g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Honey (21g)

1/8 cup Almond Flour (14g)

1/2 tsp Vanilla Extract

Pinch of Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt (if desired) to create a simple crust mixture. Press the almond flour evenly at the bottom of a small, oven-safe ramekin or mini cheesecake pan.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt and low-fat cream cheese until smooth. You can use a hand mixer for a creamier consistency.

  • 4

    Stir in the honey, vanilla extract, and lemon zest until fully incorporated.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-22 minutes or until the edges begin to set, while the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

  • 8

    Enjoy a slice of this guilt-free, 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, tangy cheesecake that combines the creaminess of low-fat cream cheese with the protein punch of nonfat Greek yogurt, perfectly sweetened with a hint of honey and a touch of vanilla. Finished on a delicate almond flour crust, this dessert offers a guilt-free indulgence with a dreamy texture and refreshing citrus note from lemon zest.

NUTRITION

367kcal
Protein
32g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Honey (21g)

1/8 cup Almond Flour (14g)

1/2 tsp Vanilla Extract

Pinch of Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of salt (if desired) to create a simple crust mixture. Press the almond flour evenly at the bottom of a small, oven-safe ramekin or mini cheesecake pan.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt and low-fat cream cheese until smooth. You can use a hand mixer for a creamier consistency.

  • 4

    Stir in the honey, vanilla extract, and lemon zest until fully incorporated.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-22 minutes or until the edges begin to set, while the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

  • 8

    Enjoy a slice of this guilt-free, protein-packed dessert!