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 classic cheesecake with a creamy, protein-packed filling and a delicate almond flour crust. This dessert delivers a satisfying balance of tangy Greek yogurt, rich whey protein, and a hint of vanilla, offering a luscious treat that aligns with your nutrition goals.

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NUTRITION

486kcal
Protein
59g
Fat
19.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

2 large Egg Whites (pasteurized, 66g)

1/4 cup Almond Flour (28g)

1 tsp Unsalted Butter (5g)

1 tsp Vanilla Extract (5g)

2 tbsp Sweetener (Stevia/Erythritol)

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small baking dish, combine the almond flour and melted butter. Press the mixture firmly into the bottom of the dish to create an even crust. Bake the crust for about 8-10 minutes until lightly golden, then remove from the oven and let cool.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, pasteurized egg whites, vanilla extract, and sweetener. Blend until the mixture is completely smooth and homogeneous.

  • 3

    Pour the blended mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 4

    For a traditional bake, return the dish to the oven and bake at 325°F for 18-20 minutes until the center is set slightly. Alternatively, for a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours to firm up before serving.

  • 5

    Once set, slice into portions and serve chilled as a protein-rich 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 classic cheesecake with a creamy, protein-packed filling and a delicate almond flour crust. This dessert delivers a satisfying balance of tangy Greek yogurt, rich whey protein, and a hint of vanilla, offering a luscious treat that aligns with your nutrition goals.

NUTRITION

486kcal
Protein
59g
Fat
19.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

2 large Egg Whites (pasteurized, 66g)

1/4 cup Almond Flour (28g)

1 tsp Unsalted Butter (5g)

1 tsp Vanilla Extract (5g)

2 tbsp Sweetener (Stevia/Erythritol)

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small baking dish, combine the almond flour and melted butter. Press the mixture firmly into the bottom of the dish to create an even crust. Bake the crust for about 8-10 minutes until lightly golden, then remove from the oven and let cool.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, pasteurized egg whites, vanilla extract, and sweetener. Blend until the mixture is completely smooth and homogeneous.

  • 3

    Pour the blended mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 4

    For a traditional bake, return the dish to the oven and bake at 325°F for 18-20 minutes until the center is set slightly. Alternatively, for a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours to firm up before serving.

  • 5

    Once set, slice into portions and serve chilled as a protein-rich dessert.