Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Indulge in a creamy, silky cheesecake that balances tangy nonfat Greek yogurt with smooth low‐fat cream cheese and a hint of vanilla protein. Set atop a delicate almond flour crust and finished with a sprinkle of fresh berries, this dessert provides a luxurious texture and satisfying finish—all while fitting neatly into your macro goals.

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NUTRITION

468kcal
Protein
36g
Fat
21.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (57g)

0.4 scoop Vanilla Whey Protein Powder (12g)

0.25 cup Almond Flour (28g)

0.25 cup Mixed Berries (40g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt (optional) and a teaspoon of melted coconut oil (or your choice of oil) if desired for added binding. Press this mixture firmly into the base of a small, springform pan to create an even crust.

  • 3

    Bake the crust for 8-10 minutes until just lightly golden. Remove from the oven and allow to cool slightly.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Blend until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, using a spatula to smooth the top.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to set.

  • 7

    Before serving, top with the mixed berries for a burst of freshness and color. Enjoy your silky, protein-packed dessert!

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Indulge in a creamy, silky cheesecake that balances tangy nonfat Greek yogurt with smooth low‐fat cream cheese and a hint of vanilla protein. Set atop a delicate almond flour crust and finished with a sprinkle of fresh berries, this dessert provides a luxurious texture and satisfying finish—all while fitting neatly into your macro goals.

NUTRITION

468kcal
Protein
36g
Fat
21.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

2 oz Low-Fat Cream Cheese (57g)

0.4 scoop Vanilla Whey Protein Powder (12g)

0.25 cup Almond Flour (28g)

0.25 cup Mixed Berries (40g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt (optional) and a teaspoon of melted coconut oil (or your choice of oil) if desired for added binding. Press this mixture firmly into the base of a small, springform pan to create an even crust.

  • 3

    Bake the crust for 8-10 minutes until just lightly golden. Remove from the oven and allow to cool slightly.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Blend until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, using a spatula to smooth the top.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to set.

  • 7

    Before serving, top with the mixed berries for a burst of freshness and color. Enjoy your silky, protein-packed dessert!