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, creamy cheesecake that packs a protein punch without compromising on taste. This dessert features a luscious blend of nonfat Greek yogurt and a touch of whey protein, set atop a delicate almond flour crust and garnished with fresh strawberries and an optional drizzle of honey.

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NUTRITION

322kcal
Protein
30.2g
Fat
12.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

8g Whey Protein Powder (unflavored)

1 Egg White

25g Almond Flour

30g Chopped Fresh Strawberries

1.5 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm set crust, or keep everything chilled for a no-bake version.

  • 2

    Mix the almond flour evenly in a bowl and press it firmly into the base of a small, lined springform or mini cheesecake pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein powder, egg white, and honey. Blend until the mixture is completely smooth.

  • 4

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

  • 5

    Gently scatter the chopped strawberries over the top as a fresh garnish.

  • 6

    For a no-bake cheesecake, chill in the refrigerator for at least 3-4 hours until set. Alternatively, bake at 350°F for about 12-15 minutes and then cool completely before refrigerating.

  • 7

    Serve chilled and enjoy this protein-packed, creamy cheesecake as a guilt-free 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, creamy cheesecake that packs a protein punch without compromising on taste. This dessert features a luscious blend of nonfat Greek yogurt and a touch of whey protein, set atop a delicate almond flour crust and garnished with fresh strawberries and an optional drizzle of honey.

NUTRITION

322kcal
Protein
30.2g
Fat
12.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

8g Whey Protein Powder (unflavored)

1 Egg White

25g Almond Flour

30g Chopped Fresh Strawberries

1.5 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm set crust, or keep everything chilled for a no-bake version.

  • 2

    Mix the almond flour evenly in a bowl and press it firmly into the base of a small, lined springform or mini cheesecake pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein powder, egg white, and honey. Blend until the mixture is completely smooth.

  • 4

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

  • 5

    Gently scatter the chopped strawberries over the top as a fresh garnish.

  • 6

    For a no-bake cheesecake, chill in the refrigerator for at least 3-4 hours until set. Alternatively, bake at 350°F for about 12-15 minutes and then cool completely before refrigerating.

  • 7

    Serve chilled and enjoy this protein-packed, creamy cheesecake as a guilt-free dessert.