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

A light yet indulgent dessert that perfectly balances creamy textures with a hint of tanginess. This protein-packed cheesecake offers a smooth, rich filling made with Greek yogurt and low-fat cream cheese, complemented by a delicate almond flour crust and a touch of natural sweetness from honey.

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NUTRITION

380kcal
Protein
32.6g
Fat
19g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (170g)

2 oz low-fat cream cheese (56g)

1 large egg white (33g)

1/4 cup almond flour (28g)

1 tsp honey (7g)

1/2 tsp vanilla extract (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or ramekin with parchment paper.

  • 2

    In a bowl, mix the almond flour with a few drops of water until it holds together slightly. Press the mixture evenly into the bottom of the dish to form the crust. Set aside.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, honey, and vanilla extract. Whisk until the mixture is smooth and fully blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges begin to set but the center is still slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up before serving.

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

A light yet indulgent dessert that perfectly balances creamy textures with a hint of tanginess. This protein-packed cheesecake offers a smooth, rich filling made with Greek yogurt and low-fat cream cheese, complemented by a delicate almond flour crust and a touch of natural sweetness from honey.

NUTRITION

380kcal
Protein
32.6g
Fat
19g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (170g)

2 oz low-fat cream cheese (56g)

1 large egg white (33g)

1/4 cup almond flour (28g)

1 tsp honey (7g)

1/2 tsp vanilla extract (2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or ramekin with parchment paper.

  • 2

    In a bowl, mix the almond flour with a few drops of water until it holds together slightly. Press the mixture evenly into the bottom of the dish to form the crust. Set aside.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, honey, and vanilla extract. Whisk until the mixture is smooth and fully blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges begin to set but the center is still slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up before serving.