Vanilla Protein Cheesecake with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A light, creamy dessert that pairs the tang of nonfat Greek yogurt and low-fat cream cheese with a hint of vanilla from both extract and protein powder. This crustless cheesecake is perfect for satisfying your sweet tooth while keeping the protein high and calories in check.

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NUTRITION

347kcal
Protein
42g
Fat
11.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 teaspoon Vanilla Extract (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small springform pan by lightly spraying with non-stick cooking spray or lining it with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and vanilla extract. Use an electric mixer or whisk to blend until the mixture is completely smooth and creamy.

  • 3

    Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 5

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

  • 6

    Slice into portions and enjoy a guilt-free dessert that’s high in protein and perfectly balanced for your dietary goals.

Vanilla Protein Cheesecake with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A light, creamy dessert that pairs the tang of nonfat Greek yogurt and low-fat cream cheese with a hint of vanilla from both extract and protein powder. This crustless cheesecake is perfect for satisfying your sweet tooth while keeping the protein high and calories in check.

NUTRITION

347kcal
Protein
42g
Fat
11.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 teaspoon Vanilla Extract (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small springform pan by lightly spraying with non-stick cooking spray or lining it with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and vanilla extract. Use an electric mixer or whisk to blend until the mixture is completely smooth and creamy.

  • 3

    Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 5

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

  • 6

    Slice into portions and enjoy a guilt-free dessert that’s high in protein and perfectly balanced for your dietary goals.