Vanilla Protein Cheesecake with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A light yet indulgent cheesecake that pairs creamy non-fat Greek yogurt with a hint of vanilla, boosted with whey protein and a delicate almond crust. This dessert delivers a balanced, high-protein treat without compromising on flavor, perfect for a nourishing end to your day.

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NUTRITION

522kcal
Protein
59g
Fat
20g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Non-Fat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

2 ounces Low-Fat Cream Cheese (56g)

1 tsp Vanilla Extract (5g)

A few drops of Liquid Stevia

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, mix the almond flour with a few drops of liquid stevia. If needed, add a teaspoon of water to help it come together slightly. Press this mixture firmly into the base of a small springform or cheesecake pan to form an even crust.

  • 3

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and vanilla extract. Blend until the mixture is smooth and homogeneous.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy your high-protein, deliciously light vanilla cheesecake!

Vanilla Protein Cheesecake with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A light yet indulgent cheesecake that pairs creamy non-fat Greek yogurt with a hint of vanilla, boosted with whey protein and a delicate almond crust. This dessert delivers a balanced, high-protein treat without compromising on flavor, perfect for a nourishing end to your day.

NUTRITION

522kcal
Protein
59g
Fat
20g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Non-Fat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

2 ounces Low-Fat Cream Cheese (56g)

1 tsp Vanilla Extract (5g)

A few drops of Liquid Stevia

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, mix the almond flour with a few drops of liquid stevia. If needed, add a teaspoon of water to help it come together slightly. Press this mixture firmly into the base of a small springform or cheesecake pan to form an even crust.

  • 3

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and vanilla extract. Blend until the mixture is smooth and homogeneous.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy your high-protein, deliciously light vanilla cheesecake!