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

A silky and indulgent cheesecake that smartly balances creamy full-fat Greek yogurt with a hint of whey protein for a subtle boost, all atop a delicate almond flour crust. Enhanced with a touch of honey and a splash of heavy cream, this dessert delivers a velvety texture and bright notes of vanilla and lemon zest, perfect for satisfying your sweet cravings without compromising your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

463kcal
Protein
33.8g
Fat
31.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.5g)

200g Full-Fat Greek Yogurt

1/4 scoop Whey Protein Isolate (approx 10g)

1 tsp Honey

1 tbsp Heavy Cream

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Press this mixture evenly into the base of a small, lightly greased springform pan to form the crust.

  • 3

    Bake the crust for about 8-10 minutes until it's lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the full-fat Greek yogurt, whey protein isolate, heavy cream, honey, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the oven for about 18-20 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to ensure a firm, creamy texture.

  • 8

    Enjoy your nutritious, protein-packed 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

A silky and indulgent cheesecake that smartly balances creamy full-fat Greek yogurt with a hint of whey protein for a subtle boost, all atop a delicate almond flour crust. Enhanced with a touch of honey and a splash of heavy cream, this dessert delivers a velvety texture and bright notes of vanilla and lemon zest, perfect for satisfying your sweet cravings without compromising your nutritional goals.

NUTRITION

463kcal
Protein
33.8g
Fat
31.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.5g)

200g Full-Fat Greek Yogurt

1/4 scoop Whey Protein Isolate (approx 10g)

1 tsp Honey

1 tbsp Heavy Cream

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with the melted coconut oil. Press this mixture evenly into the base of a small, lightly greased springform pan to form the crust.

  • 3

    Bake the crust for about 8-10 minutes until it's lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the full-fat Greek yogurt, whey protein isolate, heavy cream, honey, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the oven for about 18-20 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to ensure a firm, creamy texture.

  • 8

    Enjoy your nutritious, protein-packed dessert!