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 traditional cheesecake with this Greek Yogurt Protein Cheesecake. The creamy, tangy filling is boosted with whey protein and enriched with a hint of egg yolk, while a delicate almond flour crust and a touch of butter and olive oil deliver a satisfying texture and luxurious mouthfeel. Perfectly balanced for a guilt-free dessert that still feels indulgent.

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NUTRITION

421kcal
Protein
36.8g
Fat
26.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt

1/2 scoop whey protein powder

1 large egg yolk

1/4 cup low-fat cream cheese

2 tablespoons almond flour

1/2 tablespoon unsalted butter

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Press the mixture firmly into the bottom of the pan to form a thin, even crust.

  • 3

    In another bowl, whisk the nonfat Greek yogurt, low-fat cream cheese, and egg yolk until smooth and well blended.

  • 4

    Stir in the 1/2 scoop of whey protein powder until fully incorporated. Taste and adjust with a sugar substitute or vanilla extract if desired.

  • 5

    Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes until the center is set and the edges begin to show a slight golden hue.

  • 7

    Remove from the oven and let cool to room temperature. Drizzle with 1 teaspoon of extra virgin olive oil for added richness, if desired.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up. Enjoy your balanced and 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 traditional cheesecake with this Greek Yogurt Protein Cheesecake. The creamy, tangy filling is boosted with whey protein and enriched with a hint of egg yolk, while a delicate almond flour crust and a touch of butter and olive oil deliver a satisfying texture and luxurious mouthfeel. Perfectly balanced for a guilt-free dessert that still feels indulgent.

NUTRITION

421kcal
Protein
36.8g
Fat
26.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt

1/2 scoop whey protein powder

1 large egg yolk

1/4 cup low-fat cream cheese

2 tablespoons almond flour

1/2 tablespoon unsalted butter

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Press the mixture firmly into the bottom of the pan to form a thin, even crust.

  • 3

    In another bowl, whisk the nonfat Greek yogurt, low-fat cream cheese, and egg yolk until smooth and well blended.

  • 4

    Stir in the 1/2 scoop of whey protein powder until fully incorporated. Taste and adjust with a sugar substitute or vanilla extract if desired.

  • 5

    Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes until the center is set and the edges begin to show a slight golden hue.

  • 7

    Remove from the oven and let cool to room temperature. Drizzle with 1 teaspoon of extra virgin olive oil for added richness, if desired.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up. Enjoy your balanced and protein-packed dessert!