Protein Cheesecake with Greek Yogurt and Collagen Peptides

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

Protein Cheesecake with Greek Yogurt and Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Collagen Peptides

Enjoy a creamy, high-protein cheesecake that satisfies your sweet tooth while supporting your fitness goals. This cheesecake blends nonfat Greek yogurt, light cream cheese, collagen peptides, and egg whites for a silky filling, all resting on a lightly sweet almond flour crust for a perfect finish.

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NUTRITION

643kcal
Protein
74g
Fat
24g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

2 scoops Collagen Peptides (approx. 20g total)

3 large Egg Whites (99g)

0.33 cup Almond Flour (38g)

Stevia to taste

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia and a few drops of water to form a slightly sticky mixture. Press this evenly into the base of a lined springform pan to create a thin crust.

  • 3

    In a blender or food processor, add nonfat Greek yogurt, light cream cheese, collagen peptides, egg whites, vanilla extract, and stevia to taste. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, spreading evenly.

  • 5

    Place the pan in the oven and bake for 25-30 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 6

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

  • 7

    Slice and serve chilled for a delicious, protein-packed dessert.

Protein Cheesecake with Greek Yogurt and Collagen Peptides

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

Protein Cheesecake with Greek Yogurt and Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Collagen Peptides

Enjoy a creamy, high-protein cheesecake that satisfies your sweet tooth while supporting your fitness goals. This cheesecake blends nonfat Greek yogurt, light cream cheese, collagen peptides, and egg whites for a silky filling, all resting on a lightly sweet almond flour crust for a perfect finish.

NUTRITION

643kcal
Protein
74g
Fat
24g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

2 scoops Collagen Peptides (approx. 20g total)

3 large Egg Whites (99g)

0.33 cup Almond Flour (38g)

Stevia to taste

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia and a few drops of water to form a slightly sticky mixture. Press this evenly into the base of a lined springform pan to create a thin crust.

  • 3

    In a blender or food processor, add nonfat Greek yogurt, light cream cheese, collagen peptides, egg whites, vanilla extract, and stevia to taste. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, spreading evenly.

  • 5

    Place the pan in the oven and bake for 25-30 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 6

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

  • 7

    Slice and serve chilled for a delicious, protein-packed dessert.