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 twist on classic cheesecake that's rich in protein and subtly tangy. The creamy filling combines nonfat Greek yogurt, light cream cheese, a hint of vanilla whey protein, and a whisper of lemon zest poured over a delicate almond flour crust—perfect as a guilt-free dessert.

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NUTRITION

371kcal
Protein
40.6g
Fat
16.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Light Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate (approx 15g)

20g Almond Flour

0.5 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a small, greased cheesecake pan or ramekins to form an even thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, light cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and lemon zest until completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your 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

A light twist on classic cheesecake that's rich in protein and subtly tangy. The creamy filling combines nonfat Greek yogurt, light cream cheese, a hint of vanilla whey protein, and a whisper of lemon zest poured over a delicate almond flour crust—perfect as a guilt-free dessert.

NUTRITION

371kcal
Protein
40.6g
Fat
16.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Light Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate (approx 15g)

20g Almond Flour

0.5 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour with a tiny pinch of salt (optional) and press it firmly into the bottom of a small, greased cheesecake pan or ramekins to form an even thin crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, light cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and lemon zest until completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your protein-packed dessert.