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 tangy protein-packed cheesecake that satisfies your dessert cravings while fitting snugly within your nutritional goals. This cheesecake offers a creamy, smooth filling enriched with nonfat Greek yogurt and a hint of vanilla whey, all atop a delicate almond flour crust. Perfect for those seeking a dessert that nourishes as much as it delights.

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NUTRITION

368kcal
Protein
45.1g
Fat
14.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

0.5 scoop (15g) Vanilla Whey Protein Isolate

1 large Egg White

20g Almond Flour

5g Unsalted Butter

1 tsp Lemon Zest

Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted butter. Mix until it forms a crumbly paste.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, oven-safe, single-serving springform or ramekin dish to create an even crust.

  • 4

    Place the crust in the oven and bake for 5-7 minutes to lightly set it. Remove from oven and let cool slightly.

  • 5

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, lemon zest, and sweetener (if using) until completely smooth.

  • 6

    Pour the creamy mixture over the pre-baked crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheesecake filling is just set around the edges but still slightly jiggly in the center.

  • 8

    Remove from the oven and allow the cheesecake to cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.

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 tangy protein-packed cheesecake that satisfies your dessert cravings while fitting snugly within your nutritional goals. This cheesecake offers a creamy, smooth filling enriched with nonfat Greek yogurt and a hint of vanilla whey, all atop a delicate almond flour crust. Perfect for those seeking a dessert that nourishes as much as it delights.

NUTRITION

368kcal
Protein
45.1g
Fat
14.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

0.5 scoop (15g) Vanilla Whey Protein Isolate

1 large Egg White

20g Almond Flour

5g Unsalted Butter

1 tsp Lemon Zest

Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted butter. Mix until it forms a crumbly paste.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, oven-safe, single-serving springform or ramekin dish to create an even crust.

  • 4

    Place the crust in the oven and bake for 5-7 minutes to lightly set it. Remove from oven and let cool slightly.

  • 5

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, lemon zest, and sweetener (if using) until completely smooth.

  • 6

    Pour the creamy mixture over the pre-baked crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheesecake filling is just set around the edges but still slightly jiggly in the center.

  • 8

    Remove from the oven and allow the cheesecake to cool to room temperature. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.