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 and creamy cheesecake that blends nonfat Greek yogurt with a hint of protein powder and tangy light cream cheese for a delicious, high-protein dessert with a hint of citrus and vanilla. A crisp almond flour crust underlines a smooth, satisfying filling that’s both refreshingly tart and subtly sweet.

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NUTRITION

447kcal
Protein
45g
Fat
22.5g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (240g)

0.5 scoop Whey Protein Isolate (15g)

2 ounces Light Cream Cheese (56g)

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Press the almond flour into the bottom of a small springform pan to form an even crust.

  • 3

    In a bowl, mix together the Greek yogurt, whey protein isolate, light cream cheese, vanilla extract, and lemon juice until the mixture is completely smooth and well combined.

  • 4

    Pour the filling over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let cool in the pan. Refrigerate for at least 2 hours before serving for a firmer texture.

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 and creamy cheesecake that blends nonfat Greek yogurt with a hint of protein powder and tangy light cream cheese for a delicious, high-protein dessert with a hint of citrus and vanilla. A crisp almond flour crust underlines a smooth, satisfying filling that’s both refreshingly tart and subtly sweet.

NUTRITION

447kcal
Protein
45g
Fat
22.5g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (240g)

0.5 scoop Whey Protein Isolate (15g)

2 ounces Light Cream Cheese (56g)

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Press the almond flour into the bottom of a small springform pan to form an even crust.

  • 3

    In a bowl, mix together the Greek yogurt, whey protein isolate, light cream cheese, vanilla extract, and lemon juice until the mixture is completely smooth and well combined.

  • 4

    Pour the filling over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let cool in the pan. Refrigerate for at least 2 hours before serving for a firmer texture.