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, protein-packed cheesecake with a crispy almond crust, tangy Greek yogurt filling, and a hint of natural honey sweetness. This delicate dessert is baked to perfection, offering a creamy texture that satisfies your sweet tooth while keeping your macros in check.

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NUTRITION

365kcal
Protein
41.8g
Fat
15g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 large Egg Whites

0.75 scoop Vanilla Whey Protein Powder (~23g)

1/4 cup Almond Flour

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a small bowl, combine the almond flour to form the crust base. Press the almond flour evenly into the bottom of your pan.

  • 3

    In a separate bowl, whisk together the egg whites until slightly frothy. Add the nonfat Greek yogurt and vanilla whey protein powder; mix until smooth and well-combined.

  • 4

    Stir in the teaspoon of honey to incorporate a gentle natural sweetness into the filling.

  • 5

    Pour the filling mixture over the almond flour crust, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let cool to room temperature. For a firmer texture, chill in the refrigerator for at least 1 hour before serving.

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, protein-packed cheesecake with a crispy almond crust, tangy Greek yogurt filling, and a hint of natural honey sweetness. This delicate dessert is baked to perfection, offering a creamy texture that satisfies your sweet tooth while keeping your macros in check.

NUTRITION

365kcal
Protein
41.8g
Fat
15g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

2 large Egg Whites

0.75 scoop Vanilla Whey Protein Powder (~23g)

1/4 cup Almond Flour

1 teaspoon Honey

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a small bowl, combine the almond flour to form the crust base. Press the almond flour evenly into the bottom of your pan.

  • 3

    In a separate bowl, whisk together the egg whites until slightly frothy. Add the nonfat Greek yogurt and vanilla whey protein powder; mix until smooth and well-combined.

  • 4

    Stir in the teaspoon of honey to incorporate a gentle natural sweetness into the filling.

  • 5

    Pour the filling mixture over the almond flour crust, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let cool to room temperature. For a firmer texture, chill in the refrigerator for at least 1 hour before serving.