Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light and creamy cheesecake that fuses the tanginess of Greek yogurt with a boost of protein from whey powder. The delicate almond flour crust and a hint of vanilla and lemon create an irresistible dessert that satisfies sweet cravings while supporting your protein goals.

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NUTRITION

354kcal
Protein
41.6g
Fat
12.5g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Non-Fat Greek Yogurt

1 large egg white (approx. 33g)

1 scoop (30g) Whey Protein Isolate Powder

2 tablespoons Almond Flour (approx. 15g)

1 teaspoon Coconut Oil (approx. 5g)

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

Sweetener to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round baking dish or ramekin with parchment paper.

  • 2

    In a mixing bowl, combine the non-fat Greek yogurt, egg white, whey protein powder, vanilla extract, lemon juice, and sweetener. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with melted coconut oil until it forms a coarse, moist crumb. This will serve as the crust.

  • 4

    Press the almond flour mixture firmly into the bottom of the prepared dish to form an even crust layer.

  • 5

    Pour the creamy yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center is slightly jiggly.

  • 7

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

  • 8

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

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light and creamy cheesecake that fuses the tanginess of Greek yogurt with a boost of protein from whey powder. The delicate almond flour crust and a hint of vanilla and lemon create an irresistible dessert that satisfies sweet cravings while supporting your protein goals.

NUTRITION

354kcal
Protein
41.6g
Fat
12.5g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Non-Fat Greek Yogurt

1 large egg white (approx. 33g)

1 scoop (30g) Whey Protein Isolate Powder

2 tablespoons Almond Flour (approx. 15g)

1 teaspoon Coconut Oil (approx. 5g)

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

Sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round baking dish or ramekin with parchment paper.

  • 2

    In a mixing bowl, combine the non-fat Greek yogurt, egg white, whey protein powder, vanilla extract, lemon juice, and sweetener. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with melted coconut oil until it forms a coarse, moist crumb. This will serve as the crust.

  • 4

    Press the almond flour mixture firmly into the bottom of the prepared dish to form an even crust layer.

  • 5

    Pour the creamy yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center is slightly jiggly.

  • 7

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

  • 8

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