Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Indulge in a luscious, protein-packed cheesecake that brightens your dessert experience with its creamy Greek yogurt filling and a delicate almond flour crust. This lighter version balances tangy, rich flavors with a hint of vanilla and lemon, creating a perfect guilt-free treat.

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NUTRITION

454kcal
Protein
32.7g
Fat
29.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat Greek yogurt (170g)

2 ounces reduced-fat cream cheese (56g)

1 egg white (33g)

1/3 cup almond flour (36g)

1 teaspoon coconut oil

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon sweetener

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt and the teaspoon of melted coconut oil. Press the mixture firmly into the base of a small, springform pan or ramekin to form an even crust.

  • 3

    In a blender or mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg white until smooth.

  • 4

    Add the vanilla extract, lemon juice, and sweetener to the cream mixture and blend until fully incorporated.

  • 5

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

  • 6

    Bake in the preheated oven for about 20 minutes or until the edges are set and a slight jiggle remains in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set.

  • 8

    Serve chilled and enjoy your guilt-free, protein-rich dessert.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Indulge in a luscious, protein-packed cheesecake that brightens your dessert experience with its creamy Greek yogurt filling and a delicate almond flour crust. This lighter version balances tangy, rich flavors with a hint of vanilla and lemon, creating a perfect guilt-free treat.

NUTRITION

454kcal
Protein
32.7g
Fat
29.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat Greek yogurt (170g)

2 ounces reduced-fat cream cheese (56g)

1 egg white (33g)

1/3 cup almond flour (36g)

1 teaspoon coconut oil

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon sweetener

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt and the teaspoon of melted coconut oil. Press the mixture firmly into the base of a small, springform pan or ramekin to form an even crust.

  • 3

    In a blender or mixing bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and egg white until smooth.

  • 4

    Add the vanilla extract, lemon juice, and sweetener to the cream mixture and blend until fully incorporated.

  • 5

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

  • 6

    Bake in the preheated oven for about 20 minutes or until the edges are set and a slight jiggle remains in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set.

  • 8

    Serve chilled and enjoy your guilt-free, protein-rich dessert.