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

Enjoy a lighter twist on a classic cheesecake with a creamy blend of non-fat Greek yogurt, low-fat cream cheese, and a hint of vanilla whey protein. Paired with a delicate almond flour crust, this dessert delivers a satisfying mix of tangy sweetness and a rich, velvety texture while keeping your nutritional goals in check.

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NUTRITION

360kcal
Protein
36.2g
Fat
16.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

0.5 scoop (15g) Vanilla Whey Protein Powder

20g Almond Flour

0.5 tsp Vanilla Extract

1 tbsp Lemon Juice

1 packet Stevia (optional)

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PREPARATION

  • 1

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

  • 2

    Prepare the almond flour crust by mixing the almond flour with a little water or a small amount of egg white to bind it together. Press the mixture evenly into the bottom of a small, springform pan. Bake the crust for 8-10 minutes until lightly golden and set. Remove from the oven and let cool.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, vanilla extract, lemon juice, and stevia. Blend until the mixture is completely smooth and uniform.

  • 4

    Pour the cheesecake batter over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the refrigerator and chill for at least 2-3 hours to allow the cheesecake to set properly.

  • 6

    Once set, slice and serve chilled. Enjoy a guilt-free, protein-packed creamy cheesecake 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

Enjoy a lighter twist on a classic cheesecake with a creamy blend of non-fat Greek yogurt, low-fat cream cheese, and a hint of vanilla whey protein. Paired with a delicate almond flour crust, this dessert delivers a satisfying mix of tangy sweetness and a rich, velvety texture while keeping your nutritional goals in check.

NUTRITION

360kcal
Protein
36.2g
Fat
16.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

0.5 scoop (15g) Vanilla Whey Protein Powder

20g Almond Flour

0.5 tsp Vanilla Extract

1 tbsp Lemon Juice

1 packet Stevia (optional)

PREPARATION

  • 1

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

  • 2

    Prepare the almond flour crust by mixing the almond flour with a little water or a small amount of egg white to bind it together. Press the mixture evenly into the bottom of a small, springform pan. Bake the crust for 8-10 minutes until lightly golden and set. Remove from the oven and let cool.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, vanilla extract, lemon juice, and stevia. Blend until the mixture is completely smooth and uniform.

  • 4

    Pour the cheesecake batter over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the refrigerator and chill for at least 2-3 hours to allow the cheesecake to set properly.

  • 6

    Once set, slice and serve chilled. Enjoy a guilt-free, protein-packed creamy cheesecake dessert!