Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, tangy cheesecake that packs a protein punch while keeping calories in check. This dessert combines creamy nonfat Greek yogurt with a touch of vanilla whey protein for an extra boost, all resting on a crunchy graham cracker crumb base and accented with lemon zest for brightness.

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NUTRITION

358kcal
Protein
40.9g
Fat
3.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.7 scoop Vanilla Whey Protein Isolate (~21g)

1/4 cup Graham Cracker Crumbs (30g)

1 tsp Stevia or Liquid Sweetener

1/2 tsp Vanilla Extract

Zest from 1/4 Lemon

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PREPARATION

  • 1

    Preheat a small oven-safe dish or springform pan if you prefer a lightly baked crust. Alternatively, prepare a serving dish if making a no-bake version.

  • 2

    Press the graham cracker crumbs evenly into the base of your dish to form a compact crust. If desired, lightly toast the crumbs in a dry skillet for extra crunch.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, stevia, vanilla extract, and lemon zest until the mixture is completely smooth and uniform.

  • 4

    Pour the Greek yogurt mixture over the prepared crust, smoothing out the top with a spatula.

  • 5

    Refrigerate for at least 3-4 hours (or overnight) to allow the cheesecake to set and chill thoroughly.

  • 6

    Serve chilled and enjoy a protein-packed dessert that satisfies your sweet tooth without exceeding your calorie goals.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, tangy cheesecake that packs a protein punch while keeping calories in check. This dessert combines creamy nonfat Greek yogurt with a touch of vanilla whey protein for an extra boost, all resting on a crunchy graham cracker crumb base and accented with lemon zest for brightness.

NUTRITION

358kcal
Protein
40.9g
Fat
3.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.7 scoop Vanilla Whey Protein Isolate (~21g)

1/4 cup Graham Cracker Crumbs (30g)

1 tsp Stevia or Liquid Sweetener

1/2 tsp Vanilla Extract

Zest from 1/4 Lemon

PREPARATION

  • 1

    Preheat a small oven-safe dish or springform pan if you prefer a lightly baked crust. Alternatively, prepare a serving dish if making a no-bake version.

  • 2

    Press the graham cracker crumbs evenly into the base of your dish to form a compact crust. If desired, lightly toast the crumbs in a dry skillet for extra crunch.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, stevia, vanilla extract, and lemon zest until the mixture is completely smooth and uniform.

  • 4

    Pour the Greek yogurt mixture over the prepared crust, smoothing out the top with a spatula.

  • 5

    Refrigerate for at least 3-4 hours (or overnight) to allow the cheesecake to set and chill thoroughly.

  • 6

    Serve chilled and enjoy a protein-packed dessert that satisfies your sweet tooth without exceeding your calorie goals.