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 lighter twist on the classic cheesecake, this protein-packed dessert combines creamy non-fat Greek yogurt and low-fat cream cheese with the airy lift of egg whites and a touch of whey protein. Set on a crispy almond flour crust, every bite delivers a smooth, satisfying texture with a refreshingly balanced taste.

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NUTRITION

431kcal
Protein
53.8g
Fat
15.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

3 large Egg Whites

0.5 scoop Whey Protein Isolate (15g)

20 grams Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or a baking dish.

  • 2

    Prepare the almond flour crust by evenly sprinkling the almond flour over the base of the pan and gently pressing it down to form a thin, compact layer.

  • 3

    In a blender or mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate. Blend or whisk thoroughly until the mixture is completely smooth and uniform in texture.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges just begin to set and the center still shows a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature before placing it in the refrigerator. Chill for at least 2 hours to ensure it firms up properly.

  • 7

    Serve chilled. Enjoy this protein-packed dessert as a satisfying, guilt-free treat!

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 lighter twist on the classic cheesecake, this protein-packed dessert combines creamy non-fat Greek yogurt and low-fat cream cheese with the airy lift of egg whites and a touch of whey protein. Set on a crispy almond flour crust, every bite delivers a smooth, satisfying texture with a refreshingly balanced taste.

NUTRITION

431kcal
Protein
53.8g
Fat
15.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

3 large Egg Whites

0.5 scoop Whey Protein Isolate (15g)

20 grams Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or a baking dish.

  • 2

    Prepare the almond flour crust by evenly sprinkling the almond flour over the base of the pan and gently pressing it down to form a thin, compact layer.

  • 3

    In a blender or mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg whites, and whey protein isolate. Blend or whisk thoroughly until the mixture is completely smooth and uniform in texture.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges just begin to set and the center still shows a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature before placing it in the refrigerator. Chill for at least 2 hours to ensure it firms up properly.

  • 7

    Serve chilled. Enjoy this protein-packed dessert as a satisfying, guilt-free treat!