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

Indulge in a light yet satisfying dessert that artfully combines creamy nonfat Greek yogurt with a subtle hint of tang from lemon and vanilla, all nestled on a crunchy graham cracker crust and topped with fresh strawberries drizzled with a touch of honey. This cheesecake satisfies your sweet tooth while keeping the macros balanced.

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NUTRITION

555kcal
Protein
32.5g
Fat
9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Graham Cracker Crumbs (75g)

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

0.5 ounce Fat-Free Cream Cheese (14g)

0.5 cup Sliced Strawberries (75g)

1 tbsp Honey (21g)

1 tsp Fresh Lemon Juice (5g)

0.5 tsp Vanilla Extract (2.5g)

1 packet Sweetener

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the graham cracker crumbs with a light press to form an even layer in a small springform or pie pan. Bake the crust for 5-7 minutes to set it, then cool.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, egg white, fat-free cream cheese, fresh lemon juice, vanilla extract, and sweetener until smooth and fully combined.

  • 4

    Pour the filling over the cooled crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are just set and the center still has a slight wobble.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight to firm up.

  • 7

    Before serving, top with sliced strawberries and drizzle with honey. Garnish with a mint leaf if desired.

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

Indulge in a light yet satisfying dessert that artfully combines creamy nonfat Greek yogurt with a subtle hint of tang from lemon and vanilla, all nestled on a crunchy graham cracker crust and topped with fresh strawberries drizzled with a touch of honey. This cheesecake satisfies your sweet tooth while keeping the macros balanced.

NUTRITION

555kcal
Protein
32.5g
Fat
9g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Graham Cracker Crumbs (75g)

1 cup Nonfat Greek Yogurt (245g)

1 large Egg White (33g)

0.5 ounce Fat-Free Cream Cheese (14g)

0.5 cup Sliced Strawberries (75g)

1 tbsp Honey (21g)

1 tsp Fresh Lemon Juice (5g)

0.5 tsp Vanilla Extract (2.5g)

1 packet Sweetener

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the graham cracker crumbs with a light press to form an even layer in a small springform or pie pan. Bake the crust for 5-7 minutes to set it, then cool.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, egg white, fat-free cream cheese, fresh lemon juice, vanilla extract, and sweetener until smooth and fully combined.

  • 4

    Pour the filling over the cooled crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are just set and the center still has a slight wobble.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight to firm up.

  • 7

    Before serving, top with sliced strawberries and drizzle with honey. Garnish with a mint leaf if desired.