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, protein-packed cheesecake that satisfies your sweet tooth while keeping your macros in check. This creamy dessert blends nonfat Greek yogurt with a hint of vanilla protein and a touch of honey, all resting on a delicate almond flour crust. Enjoy the smooth texture and balanced flavors in every bite!

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NUTRITION

351kcal
Protein
41.6g
Fat
8.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

0.67 cup (170g) Nonfat Greek Yogurt

0.75 scoop (approx. 22.5g) Vanilla Whey Protein Isolate Powder

1 large Egg White

0.125 cup (14g) Almond Flour

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or muffin tin.

  • 2

    Place the almond flour in the bottom of the dish and press firmly to form a thin, even crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, egg white, and honey. Whisk until the mixture is smooth and fully incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

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

  • 7

    Enjoy your protein-packed cheesecake chilled for the best texture and flavor.

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, protein-packed cheesecake that satisfies your sweet tooth while keeping your macros in check. This creamy dessert blends nonfat Greek yogurt with a hint of vanilla protein and a touch of honey, all resting on a delicate almond flour crust. Enjoy the smooth texture and balanced flavors in every bite!

NUTRITION

351kcal
Protein
41.6g
Fat
8.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

0.67 cup (170g) Nonfat Greek Yogurt

0.75 scoop (approx. 22.5g) Vanilla Whey Protein Isolate Powder

1 large Egg White

0.125 cup (14g) Almond Flour

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or muffin tin.

  • 2

    Place the almond flour in the bottom of the dish and press firmly to form a thin, even crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, egg white, and honey. Whisk until the mixture is smooth and fully incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

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

  • 7

    Enjoy your protein-packed cheesecake chilled for the best texture and flavor.