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 yet indulgent cheesecake with a nutty almond flour crust and a creamy filling made with non-fat Greek yogurt, egg whites, and a hint of vanilla whey protein. This dessert boasts a balanced mix of high-quality protein and satisfying flavors while keeping calories in check.

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NUTRITION

361kcal
Protein
43g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

½ cup Non-Fat Greek Yogurt (113g)

2 large Egg Whites (66g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

¼ cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Liquid Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round, springform pan or use a silicone mold.

  • 2

    For the crust: In a small bowl, combine almond flour. Press the flour evenly into the base of the prepared pan to form a thin layer.

  • 3

    Beat the egg whites lightly in a separate bowl. Add in the non-fat Greek yogurt, vanilla whey protein, vanilla extract, and liquid stevia. Mix until the filling is smooth and well combined.

  • 4

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

  • 5

    Place the pan in the preheated oven and bake for 18-22 minutes, or until the edges are set and the center slightly jiggles.

  • 6

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

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free cheesecake.

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 yet indulgent cheesecake with a nutty almond flour crust and a creamy filling made with non-fat Greek yogurt, egg whites, and a hint of vanilla whey protein. This dessert boasts a balanced mix of high-quality protein and satisfying flavors while keeping calories in check.

NUTRITION

361kcal
Protein
43g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

½ cup Non-Fat Greek Yogurt (113g)

2 large Egg Whites (66g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

¼ cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Liquid Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round, springform pan or use a silicone mold.

  • 2

    For the crust: In a small bowl, combine almond flour. Press the flour evenly into the base of the prepared pan to form a thin layer.

  • 3

    Beat the egg whites lightly in a separate bowl. Add in the non-fat Greek yogurt, vanilla whey protein, vanilla extract, and liquid stevia. Mix until the filling is smooth and well combined.

  • 4

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

  • 5

    Place the pan in the preheated oven and bake for 18-22 minutes, or until the edges are set and the center slightly jiggles.

  • 6

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

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free cheesecake.