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 rich yet light protein-packed cheesecake featuring creamy non-fat Greek yogurt and a touch of vanilla whey, all set atop a delicate almond flour crust. This dessert balances sweetness with a subtle tang, making it a perfect treat that aligns beautifully with your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
40g
Fat
14.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

100g Non-Fat Greek Yogurt

40g Reduced Fat Cream Cheese

2 Egg Whites

1 half-scoop (15g) Vanilla Whey Protein Isolate

20g Almond Flour

1 tbsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    For the crust, combine the almond flour with half of the honey (approximately 1/2 tbsp) in a small bowl. Mix until a crumbly mixture forms. Press the mixture evenly into the base of a small, grease-free springform or pie dish to form a thin crust layer.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, reduced fat cream cheese, egg whites, vanilla whey protein isolate, and the remaining honey. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove from the oven and allow to cool at room temperature for 10 minutes, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled and 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 rich yet light protein-packed cheesecake featuring creamy non-fat Greek yogurt and a touch of vanilla whey, all set atop a delicate almond flour crust. This dessert balances sweetness with a subtle tang, making it a perfect treat that aligns beautifully with your protein and calorie goals.

NUTRITION

393kcal
Protein
40g
Fat
14.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

100g Non-Fat Greek Yogurt

40g Reduced Fat Cream Cheese

2 Egg Whites

1 half-scoop (15g) Vanilla Whey Protein Isolate

20g Almond Flour

1 tbsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    For the crust, combine the almond flour with half of the honey (approximately 1/2 tbsp) in a small bowl. Mix until a crumbly mixture forms. Press the mixture evenly into the base of a small, grease-free springform or pie dish to form a thin crust layer.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, reduced fat cream cheese, egg whites, vanilla whey protein isolate, and the remaining honey. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove from the oven and allow to cool at room temperature for 10 minutes, then refrigerate for at least 2 hours to fully set.

  • 7

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