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 creamy, protein-packed cheesecake that satisfies your sweet tooth without derailing your macros. This light dessert blends nonfat Greek yogurt with low-fat cream cheese, a hint of lemon for brightness, and a touch of vanilla whey protein for an extra protein boost, all resting on a subtle almond flour crust.

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NUTRITION

335kcal
Protein
44.9g
Fat
9.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

1 tablespoon Almond Flour (7g)

1 teaspoon Liquid Stevia

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (if baking the crust) or prepare a small ramekin by lightly greasing it.

  • 2

    In a small bowl, mix the almond flour with a few drops of water to form a light, crumbly crust. Press the mixture firmly into the bottom of a ramekin or small baking dish.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, stevia, and lemon juice. Whisk until smooth and uniformly combined.

  • 4

    Pour the creamy mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 6

    Remove from the oven and allow to cool completely. Refrigerate for at least 2 hours to firm up the cheesecake.

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free dessert.

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 creamy, protein-packed cheesecake that satisfies your sweet tooth without derailing your macros. This light dessert blends nonfat Greek yogurt with low-fat cream cheese, a hint of lemon for brightness, and a touch of vanilla whey protein for an extra protein boost, all resting on a subtle almond flour crust.

NUTRITION

335kcal
Protein
44.9g
Fat
9.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

1 tablespoon Almond Flour (7g)

1 teaspoon Liquid Stevia

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (if baking the crust) or prepare a small ramekin by lightly greasing it.

  • 2

    In a small bowl, mix the almond flour with a few drops of water to form a light, crumbly crust. Press the mixture firmly into the bottom of a ramekin or small baking dish.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, stevia, and lemon juice. Whisk until smooth and uniformly combined.

  • 4

    Pour the creamy mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 6

    Remove from the oven and allow to cool completely. Refrigerate for at least 2 hours to firm up the cheesecake.

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free dessert.