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

Enjoy a light and creamy Greek Yogurt Protein Cheesecake that's perfectly crafted as a guilt-free dessert. This dessert combines a rich, tangy filling made from nonfat Greek yogurt, egg whites, and a hint of vanilla protein powder with a subtly sweet almond flour crust, accented by a touch of honey. The balance of flavors and textures offers a delightful finish while keeping your protein goals in check.

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NUTRITION

343kcal
Protein
40.6g
Fat
13g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 large Egg White (approx. 33g)

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

25g Almond Flour

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked consistency for the crust.

  • 2

    In a small bowl, combine the almond flour with honey. Press the mixture into the base of a small, non-stick, springform pan to form an even crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until the mixture is smooth and well combined.

  • 4

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

  • 5

    For a chilled cheesecake, cover and refrigerate for at least 3-4 hours to set. Alternatively, you can bake in the preheated oven for 12-15 minutes for a slightly firmer texture, then allow it to cool before refrigerating.

  • 6

    Serve chilled and enjoy your guilt-free protein-packed cheesecake!

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

Enjoy a light and creamy Greek Yogurt Protein Cheesecake that's perfectly crafted as a guilt-free dessert. This dessert combines a rich, tangy filling made from nonfat Greek yogurt, egg whites, and a hint of vanilla protein powder with a subtly sweet almond flour crust, accented by a touch of honey. The balance of flavors and textures offers a delightful finish while keeping your protein goals in check.

NUTRITION

343kcal
Protein
40.6g
Fat
13g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 large Egg White (approx. 33g)

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

25g Almond Flour

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked consistency for the crust.

  • 2

    In a small bowl, combine the almond flour with honey. Press the mixture into the base of a small, non-stick, springform pan to form an even crust.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein powder until the mixture is smooth and well combined.

  • 4

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

  • 5

    For a chilled cheesecake, cover and refrigerate for at least 3-4 hours to set. Alternatively, you can bake in the preheated oven for 12-15 minutes for a slightly firmer texture, then allow it to cool before refrigerating.

  • 6

    Serve chilled and enjoy your guilt-free protein-packed cheesecake!