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

Enjoy a velvety, protein-packed cheesecake that marries the tang of Greek yogurt with the creaminess of low-fat cream cheese and the boost of whey protein. Set atop a delicate almond flour crust, this dessert is a satisfying balance of sweet and smooth for health-minded sweet tooth cravings.

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NUTRITION

410kcal
Protein
47g
Fat
17g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

30g Vanilla Whey Protein Isolate (1 scoop)

15g Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Stevia Liquid

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Mix the almond flour with half of the stevia liquid (optional, for a slightly sweet crust) and press it firmly into the bottom of a small, springform pan to create an even layer. Set aside.

  • 3

    In a bowl, whisk together the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Isolate, remaining stevia, and vanilla extract until smooth and fully combined.

  • 4

    Pour the 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 begin to set but the center remains a bit jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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

Enjoy a velvety, protein-packed cheesecake that marries the tang of Greek yogurt with the creaminess of low-fat cream cheese and the boost of whey protein. Set atop a delicate almond flour crust, this dessert is a satisfying balance of sweet and smooth for health-minded sweet tooth cravings.

NUTRITION

410kcal
Protein
47g
Fat
17g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

30g Vanilla Whey Protein Isolate (1 scoop)

15g Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Stevia Liquid

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Mix the almond flour with half of the stevia liquid (optional, for a slightly sweet crust) and press it firmly into the bottom of a small, springform pan to create an even layer. Set aside.

  • 3

    In a bowl, whisk together the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Isolate, remaining stevia, and vanilla extract until smooth and fully combined.

  • 4

    Pour the 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 begin to set but the center remains a bit jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.