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

Enjoy a protein-packed twist on classic cheesecake that combines the creamy smoothness of nonfat Greek yogurt with a hint of sweetness and a crunchy graham cracker-almond crust. This dessert not only satisfies your sweet craving, but also delivers a balanced protein boost, making it a guilt-free, refreshing treat.

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NUTRITION

345kcal
Protein
42.8g
Fat
5.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

0.95 scoop Whey Protein Isolate (~29g)

1/8 cup Graham Cracker Crumbs

2 tsp Honey

1 tbsp Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F, if you’d like to toast the crust slightly for extra flavor (optional).

  • 2

    In a small bowl, combine the graham cracker crumbs and almond flour. If you prefer a slightly firmer crust, press this mixture into the base of a small, springform pan. Alternatively, you can simply sprinkle it over the dessert for a crunchy top.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt and whey protein isolate until smooth and well-combined.

  • 4

    Sweeten the mixture by stirring in the honey thoroughly.

  • 5

    Pour the creamy mixture over the prepared crumb base in the pan. Smooth out the top with a spatula.

  • 6

    For a chilled cheesecake texture, refrigerate the dessert for at least 2 hours before serving. Optionally, you can place it in the oven at 350°F for 10 minutes if you prefer a warm, lightly set cheesecake.

  • 7

    Slice and enjoy a protein-rich, creamy dessert that’s perfect for indulging while staying within your nutritional goals.

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

Enjoy a protein-packed twist on classic cheesecake that combines the creamy smoothness of nonfat Greek yogurt with a hint of sweetness and a crunchy graham cracker-almond crust. This dessert not only satisfies your sweet craving, but also delivers a balanced protein boost, making it a guilt-free, refreshing treat.

NUTRITION

345kcal
Protein
42.8g
Fat
5.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

0.95 scoop Whey Protein Isolate (~29g)

1/8 cup Graham Cracker Crumbs

2 tsp Honey

1 tbsp Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F, if you’d like to toast the crust slightly for extra flavor (optional).

  • 2

    In a small bowl, combine the graham cracker crumbs and almond flour. If you prefer a slightly firmer crust, press this mixture into the base of a small, springform pan. Alternatively, you can simply sprinkle it over the dessert for a crunchy top.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt and whey protein isolate until smooth and well-combined.

  • 4

    Sweeten the mixture by stirring in the honey thoroughly.

  • 5

    Pour the creamy mixture over the prepared crumb base in the pan. Smooth out the top with a spatula.

  • 6

    For a chilled cheesecake texture, refrigerate the dessert for at least 2 hours before serving. Optionally, you can place it in the oven at 350°F for 10 minutes if you prefer a warm, lightly set cheesecake.

  • 7

    Slice and enjoy a protein-rich, creamy dessert that’s perfect for indulging while staying within your nutritional goals.