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

A light, creamy cheesecake that packs a protein punch without overloading on calories. This dessert blends smooth nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla protein powder atop a crunchy almond crust, making it a deliciously guilt-free treat perfect for satisfying your sweet tooth while meeting your protein needs.

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NUTRITION

364kcal
Protein
45.1g
Fat
12.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Powder (15g)

10 Almonds, crushed

1 tbsp Zero-Calorie Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat a small non-stick baking dish or springform pan by lightly spraying with cooking spray.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, zero-calorie sweetener, and vanilla extract. Whisk until smooth and uniform.

  • 3

    For the crust, place the almonds in a food processor and pulse until coarsely ground. Press the crushed almonds evenly into the base of the pan to form a thin crust.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 4 hours, or until set. For a firmer texture, chill overnight.

  • 6

    Slice into portions and serve chilled. Enjoy your protein-packed, guilt-free 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

A light, creamy cheesecake that packs a protein punch without overloading on calories. This dessert blends smooth nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla protein powder atop a crunchy almond crust, making it a deliciously guilt-free treat perfect for satisfying your sweet tooth while meeting your protein needs.

NUTRITION

364kcal
Protein
45.1g
Fat
12.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

1 large Egg White (33g)

0.5 scoop Vanilla Whey Protein Powder (15g)

10 Almonds, crushed

1 tbsp Zero-Calorie Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat a small non-stick baking dish or springform pan by lightly spraying with cooking spray.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, zero-calorie sweetener, and vanilla extract. Whisk until smooth and uniform.

  • 3

    For the crust, place the almonds in a food processor and pulse until coarsely ground. Press the crushed almonds evenly into the base of the pan to form a thin crust.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 4 hours, or until set. For a firmer texture, chill overnight.

  • 6

    Slice into portions and serve chilled. Enjoy your protein-packed, guilt-free dessert!