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

Indulge in a lighter version of cheesecake that doesn't compromise on taste. Creamy and tangy with a hint of lemon zest, this protein-packed dessert features a smooth blend of nonfat Greek yogurt, low‐fat cream cheese, and egg white enriched with a touch of whey protein isolate. Finished with a subtle, crunchy graham cracker crust, each bite offers a delightful balance of creamy texture and satisfying crunch.

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NUTRITION

407kcal
Protein
40.1g
Fat
13.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

1/2 scoop Whey Protein Isolate (~15g)

1/4 cup Graham Cracker Crumbs

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). If you prefer a no-bake version, chill in the refrigerator after mixing.

  • 2

    In a small bowl, combine the graham cracker crumbs. Press the crumbs firmly into the bottom of a small, oven-safe ramekin or springform pan to form an even layer. Set aside.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and creamy.

  • 4

    Add the whey protein isolate to the mixture and whisk until fully incorporated. For a hint of extra flavor, you can add a dash of lemon zest.

  • 5

    Pour the creamy mixture over the prepared crust, smoothing out the top.

  • 6

    Bake for about 20-25 minutes, or until the cheesecake is set around the edges. Avoid overbaking to maintain a silky texture.

  • 7

    Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy this protein-packed treat!

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

Indulge in a lighter version of cheesecake that doesn't compromise on taste. Creamy and tangy with a hint of lemon zest, this protein-packed dessert features a smooth blend of nonfat Greek yogurt, low‐fat cream cheese, and egg white enriched with a touch of whey protein isolate. Finished with a subtle, crunchy graham cracker crust, each bite offers a delightful balance of creamy texture and satisfying crunch.

NUTRITION

407kcal
Protein
40.1g
Fat
13.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

1/2 scoop Whey Protein Isolate (~15g)

1/4 cup Graham Cracker Crumbs

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). If you prefer a no-bake version, chill in the refrigerator after mixing.

  • 2

    In a small bowl, combine the graham cracker crumbs. Press the crumbs firmly into the bottom of a small, oven-safe ramekin or springform pan to form an even layer. Set aside.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and creamy.

  • 4

    Add the whey protein isolate to the mixture and whisk until fully incorporated. For a hint of extra flavor, you can add a dash of lemon zest.

  • 5

    Pour the creamy mixture over the prepared crust, smoothing out the top.

  • 6

    Bake for about 20-25 minutes, or until the cheesecake is set around the edges. Avoid overbaking to maintain a silky texture.

  • 7

    Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy this protein-packed treat!