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

Delight in a lighter take on cheesecake that blends creamy non-fat Greek yogurt with low-fat cream cheese and fluffy egg whites, all on a delicate almond flour crust. This refreshing dessert is a protein-packed treat that satisfies your sweet cravings without derailing your calorie goals.

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NUTRITION

347kcal
Protein
39g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 oz Low-fat Cream Cheese (56g)

2 large Egg Whites (66g)

0.125 cup Almond Flour (14g)

1 tsp Vanilla Extract

1 tsp Stevia Liquid

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of extra stevia if desired, then press it firmly into the base of a small, springform pan to form a light crust.

  • 3

    In a large mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, vanilla extract, stevia liquid, and fresh lemon juice until smooth and fully incorporated.

  • 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 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for optimal texture.

  • 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

Delight in a lighter take on cheesecake that blends creamy non-fat Greek yogurt with low-fat cream cheese and fluffy egg whites, all on a delicate almond flour crust. This refreshing dessert is a protein-packed treat that satisfies your sweet cravings without derailing your calorie goals.

NUTRITION

347kcal
Protein
39g
Fat
14g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 oz Low-fat Cream Cheese (56g)

2 large Egg Whites (66g)

0.125 cup Almond Flour (14g)

1 tsp Vanilla Extract

1 tsp Stevia Liquid

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of extra stevia if desired, then press it firmly into the base of a small, springform pan to form a light crust.

  • 3

    In a large mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, vanilla extract, stevia liquid, and fresh lemon juice until smooth and fully incorporated.

  • 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 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for optimal texture.

  • 7

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