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

Enjoy a light yet indulgent treat that blends the creamy tang of Greek yogurt with a hint of vanilla whey protein for an extra protein boost. This protein cheesecake features a subtle almond flour crust that adds a nutty crunch, making it a guilt-free dessert that nourishes and delights without compromising your dietary goals.

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NUTRITION

345kcal
Protein
43.4g
Fat
13.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt, plain

50g Low-Fat Cream Cheese

30g Liquid Egg Whites

15g Vanilla Whey Protein Powder

15g Almond Flour

10g Erythritol

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round or springform pan.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, liquid egg whites, vanilla whey protein powder, and erythritol. Beat until the mixture is smooth and well blended.

  • 3

    In a separate small bowl, mix the almond flour with a spoonful of the protein mixture if desired to help bind it, then press evenly into the bottom of the greased pan to form a thin crust.

  • 4

    Pour the creamy yogurt mixture over the prepared crust, smoothing out the top.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges start to set and turn lightly golden.

  • 6

    Remove from the oven and let cool. Chill in the refrigerator for at least 2 hours before serving to allow the cheesecake to firm up.

  • 7

    Slice and enjoy a deliciously light yet protein-packed 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

Enjoy a light yet indulgent treat that blends the creamy tang of Greek yogurt with a hint of vanilla whey protein for an extra protein boost. This protein cheesecake features a subtle almond flour crust that adds a nutty crunch, making it a guilt-free dessert that nourishes and delights without compromising your dietary goals.

NUTRITION

345kcal
Protein
43.4g
Fat
13.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt, plain

50g Low-Fat Cream Cheese

30g Liquid Egg Whites

15g Vanilla Whey Protein Powder

15g Almond Flour

10g Erythritol

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round or springform pan.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, liquid egg whites, vanilla whey protein powder, and erythritol. Beat until the mixture is smooth and well blended.

  • 3

    In a separate small bowl, mix the almond flour with a spoonful of the protein mixture if desired to help bind it, then press evenly into the bottom of the greased pan to form a thin crust.

  • 4

    Pour the creamy yogurt mixture over the prepared crust, smoothing out the top.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges start to set and turn lightly golden.

  • 6

    Remove from the oven and let cool. Chill in the refrigerator for at least 2 hours before serving to allow the cheesecake to firm up.

  • 7

    Slice and enjoy a deliciously light yet protein-packed dessert!