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 and protein-packed cheesecake that satisfies your dessert cravings with a creamy, tangy filling supported by a subtle almond flour crust. This no-bake treat is ideal for those looking for a clean, high-protein dessert without overindulging in calories.

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NUTRITION

387kcal
Protein
47g
Fat
16g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Nonfat Greek Yogurt (170g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

0.75 scoop Vanilla Whey Protein Powder (25g)

2 tablespoons Almond Flour (14g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour thoroughly. This will serve as your crust base.

  • 3

    Press the almond flour evenly into the bottom of a small serving dish or ramekin to form a compact, thin crust layer.

  • 4

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

  • 5

    Cover the dish and chill in the refrigerator for at least 2 hours to allow the cheesecake to set.

  • 6

    Once firm, slice and serve chilled as a protein-rich 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 light and protein-packed cheesecake that satisfies your dessert cravings with a creamy, tangy filling supported by a subtle almond flour crust. This no-bake treat is ideal for those looking for a clean, high-protein dessert without overindulging in calories.

NUTRITION

387kcal
Protein
47g
Fat
16g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Nonfat Greek Yogurt (170g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

0.75 scoop Vanilla Whey Protein Powder (25g)

2 tablespoons Almond Flour (14g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour thoroughly. This will serve as your crust base.

  • 3

    Press the almond flour evenly into the bottom of a small serving dish or ramekin to form a compact, thin crust layer.

  • 4

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

  • 5

    Cover the dish and chill in the refrigerator for at least 2 hours to allow the cheesecake to set.

  • 6

    Once firm, slice and serve chilled as a protein-rich dessert.