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 deliciously light and creamy cheesecake dessert that balances rich flavors with a boost of protein. This cheesecake utilizes nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla protein powder to create a smooth and satisfying treat with a tangy twist from lemon zest and a touch of natural sweetness from honey.

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NUTRITION

305kcal
Protein
34g
Fat
8.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2.5 oz Low-Fat Cream Cheese (70g)

1/2 scoop Vanilla Protein Powder (15g)

1 Egg White

1/2 tbsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly coating with non-stick spray or lining with parchment paper.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and honey. Whisk until the mixture is smooth and homogeneous.

  • 3

    Add the half scoop of vanilla protein powder, vanilla extract, and lemon zest to the mixture. Stir well to fully incorporate all ingredients.

  • 4

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

  • 5

    Bake for 18-22 minutes until the edges begin to set but the center remains slightly jiggly. Avoid overbaking to keep the texture creamy.

  • 6

    Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set completely.

  • 7

    Slice into portions and serve chilled as a high-protein 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 deliciously light and creamy cheesecake dessert that balances rich flavors with a boost of protein. This cheesecake utilizes nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla protein powder to create a smooth and satisfying treat with a tangy twist from lemon zest and a touch of natural sweetness from honey.

NUTRITION

305kcal
Protein
34g
Fat
8.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2.5 oz Low-Fat Cream Cheese (70g)

1/2 scoop Vanilla Protein Powder (15g)

1 Egg White

1/2 tbsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly coating with non-stick spray or lining with parchment paper.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and honey. Whisk until the mixture is smooth and homogeneous.

  • 3

    Add the half scoop of vanilla protein powder, vanilla extract, and lemon zest to the mixture. Stir well to fully incorporate all ingredients.

  • 4

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

  • 5

    Bake for 18-22 minutes until the edges begin to set but the center remains slightly jiggly. Avoid overbaking to keep the texture creamy.

  • 6

    Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set completely.

  • 7

    Slice into portions and serve chilled as a high-protein dessert.