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, creamy cheesecake that combines the tang of nonfat Greek yogurt with the boost of whey protein for a protein-packed treat. The almond flour crust adds a subtle nutty flavor and satisfying texture, making this no-bake dessert a guilt-free indulgence.

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NUTRITION

381kcal
Protein
41.1g
Fat
14.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with about 1 to 2 teaspoons of water (if needed) and a pinch of salt to help it bind. Press this mixture firmly into the base of a small, springform or ramekin dish to form the crust.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, 1/2 scoop of vanilla whey protein isolate, vanilla extract, and lemon juice until smooth and well combined.

  • 3

    Pour the yogurt-protein mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.

  • 5

    Once set, slice and serve chilled for a refreshing, high-protein 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, creamy cheesecake that combines the tang of nonfat Greek yogurt with the boost of whey protein for a protein-packed treat. The almond flour crust adds a subtle nutty flavor and satisfying texture, making this no-bake dessert a guilt-free indulgence.

NUTRITION

381kcal
Protein
41.1g
Fat
14.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine the almond flour with about 1 to 2 teaspoons of water (if needed) and a pinch of salt to help it bind. Press this mixture firmly into the base of a small, springform or ramekin dish to form the crust.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, 1/2 scoop of vanilla whey protein isolate, vanilla extract, and lemon juice until smooth and well combined.

  • 3

    Pour the yogurt-protein mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.

  • 5

    Once set, slice and serve chilled for a refreshing, high-protein dessert.