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

Enjoy a lighter twist on classic cheesecake with this Greek Yogurt Protein Cheesecake. It features a creamy, tangy filling enriched with Greek yogurt, a touch of vanilla whey protein, and a subtle hint of lemon, all set on a delicately crunchy graham cracker crust. Perfect for a satisfying dessert with a balanced boost of protein.

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NUTRITION

363kcal
Protein
40.7g
Fat
6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.25 cup Graham Cracker Crumbs

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

Stevia or Sweetener to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust with a light toasting, though no-bake is acceptable.

  • 2

    In a small bowl, combine the graham cracker crumbs with a tiny bit of water (or melted non-dairy butter if preferred) just to help bind them. Press this mixture evenly into the bottom of a small springform pan or ramekin.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and egg white until smooth.

  • 4

    Stir in the fresh lemon juice, vanilla extract, and sweetener to taste. Taste and adjust the sweetness if needed.

  • 5

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

  • 6

    For a no-bake version, chill in the refrigerator for at least 4 hours to set. Alternatively, bake in the preheated oven for about 12-15 minutes, then allow to cool and chill for a couple of hours in the refrigerator.

  • 7

    Once set, slice and serve chilled for a refreshing, protein-packed dessert.

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

Enjoy a lighter twist on classic cheesecake with this Greek Yogurt Protein Cheesecake. It features a creamy, tangy filling enriched with Greek yogurt, a touch of vanilla whey protein, and a subtle hint of lemon, all set on a delicately crunchy graham cracker crust. Perfect for a satisfying dessert with a balanced boost of protein.

NUTRITION

363kcal
Protein
40.7g
Fat
6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

0.25 cup Graham Cracker Crumbs

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

Stevia or Sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust with a light toasting, though no-bake is acceptable.

  • 2

    In a small bowl, combine the graham cracker crumbs with a tiny bit of water (or melted non-dairy butter if preferred) just to help bind them. Press this mixture evenly into the bottom of a small springform pan or ramekin.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and egg white until smooth.

  • 4

    Stir in the fresh lemon juice, vanilla extract, and sweetener to taste. Taste and adjust the sweetness if needed.

  • 5

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

  • 6

    For a no-bake version, chill in the refrigerator for at least 4 hours to set. Alternatively, bake in the preheated oven for about 12-15 minutes, then allow to cool and chill for a couple of hours in the refrigerator.

  • 7

    Once set, slice and serve chilled for a refreshing, protein-packed dessert.