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 and creamy no-bake cheesecake that packs a protein punch, featuring nonfat Greek yogurt and a touch of vanilla whey protein, nestled on a delicate almond flour crust and lightly sweetened with honey with a hint of coconut oil richness. This dessert offers a guilt-free indulgence with a smooth texture and refreshing flavor.

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NUTRITION

336kcal
Protein
36g
Fat
13.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate, Vanilla (15g)

2 tbsp Almond Flour (14g)

1 tsp Honey (7g)

1.25 tsp Coconut Oil (6g)

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, 1/2 scoop of whey protein isolate, and honey. Mix well until the mixture is smooth and uniformly combined.

  • 2

    In a separate small bowl, stir the almond flour to break up any clumps. Add the almond flour to your serving dish or small cheesecake pan, pressing it evenly across the bottom to form a light, even crust.

  • 3

    Pour the yogurt-protein mixture over the almond flour crust. Drizzle the coconut oil evenly over the top to add a subtle richness and help bind the cheesecake.

  • 4

    Smooth the top with a spatula and cover the dish with plastic wrap. Refrigerate for at least 2 hours, allowing the cheesecake to set and the flavors to meld.

  • 5

    Once set, slice and serve chilled. Enjoy this protein-packed dessert that meets your nutritional goals without compromising on taste.

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 and creamy no-bake cheesecake that packs a protein punch, featuring nonfat Greek yogurt and a touch of vanilla whey protein, nestled on a delicate almond flour crust and lightly sweetened with honey with a hint of coconut oil richness. This dessert offers a guilt-free indulgence with a smooth texture and refreshing flavor.

NUTRITION

336kcal
Protein
36g
Fat
13.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate, Vanilla (15g)

2 tbsp Almond Flour (14g)

1 tsp Honey (7g)

1.25 tsp Coconut Oil (6g)

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, 1/2 scoop of whey protein isolate, and honey. Mix well until the mixture is smooth and uniformly combined.

  • 2

    In a separate small bowl, stir the almond flour to break up any clumps. Add the almond flour to your serving dish or small cheesecake pan, pressing it evenly across the bottom to form a light, even crust.

  • 3

    Pour the yogurt-protein mixture over the almond flour crust. Drizzle the coconut oil evenly over the top to add a subtle richness and help bind the cheesecake.

  • 4

    Smooth the top with a spatula and cover the dish with plastic wrap. Refrigerate for at least 2 hours, allowing the cheesecake to set and the flavors to meld.

  • 5

    Once set, slice and serve chilled. Enjoy this protein-packed dessert that meets your nutritional goals without compromising on taste.