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, protein-packed cheesecake dessert featuring a delicate almond flour crust and a creamy, tangy filling of nonfat Greek yogurt, egg white, and vanilla whey protein. Finished with a drizzle of honey for a touch of natural sweetness, this dessert is both satisfying and guilt-free.

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NUTRITION

400kcal
Protein
34.6g
Fat
14.2g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

2 tablespoons Almond Flour (15g)

0.5 tablespoon Coconut Oil (7g)

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

0.25 scoop Vanilla Whey Protein Isolate (7g)

1 tablespoon Honey (21g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small springform pan or ramekin.

  • 2

    Combine the almond flour and coconut oil in a bowl. Press this mixture firmly into the bottom of your pan to form a thin, even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set and the center is just firm.

  • 6

    Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Before serving, drizzle the honey evenly over the top for a touch of natural sweetness.

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, protein-packed cheesecake dessert featuring a delicate almond flour crust and a creamy, tangy filling of nonfat Greek yogurt, egg white, and vanilla whey protein. Finished with a drizzle of honey for a touch of natural sweetness, this dessert is both satisfying and guilt-free.

NUTRITION

400kcal
Protein
34.6g
Fat
14.2g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

2 tablespoons Almond Flour (15g)

0.5 tablespoon Coconut Oil (7g)

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

0.25 scoop Vanilla Whey Protein Isolate (7g)

1 tablespoon Honey (21g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small springform pan or ramekin.

  • 2

    Combine the almond flour and coconut oil in a bowl. Press this mixture firmly into the bottom of your pan to form a thin, even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges begin to set and the center is just firm.

  • 6

    Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Before serving, drizzle the honey evenly over the top for a touch of natural sweetness.