Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a smooth, creamy cheesecake that packs a protein punch while keeping the calories in check. A delightful dessert with a delicate almond flour crust, infused with tangy Greek yogurt, a touch of vanilla, and a secret boost from whey protein and egg white. Baked to perfection and chilled for a luscious finish, it's an indulgence that aligns with your nutritional goals.

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NUTRITION

414kcal
Protein
44.6g
Fat
18.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 teaspoon Unsalted Butter (5g)

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

1 tablespoon Erythritol

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix thoroughly and press this mixture evenly into the base of a small, springform pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, erythritol, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set fully.

  • 7

    Slice and serve chilled. Enjoy your silky, high-protein cheesecake!

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a smooth, creamy cheesecake that packs a protein punch while keeping the calories in check. A delightful dessert with a delicate almond flour crust, infused with tangy Greek yogurt, a touch of vanilla, and a secret boost from whey protein and egg white. Baked to perfection and chilled for a luscious finish, it's an indulgence that aligns with your nutritional goals.

NUTRITION

414kcal
Protein
44.6g
Fat
18.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 teaspoon Unsalted Butter (5g)

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

1 tablespoon Erythritol

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix thoroughly and press this mixture evenly into the base of a small, springform pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, erythritol, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set fully.

  • 7

    Slice and serve chilled. Enjoy your silky, high-protein cheesecake!