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 satisfying protein-packed cheesecake with a creamy Greek yogurt filling enhanced by a hint of vanilla and tangy lemon, nestled atop a delicate almond crust. This dessert perfectly balances indulgence and nutrition, offering a refreshing treat that supports your fitness goals.

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NUTRITION

371kcal
Protein
43.5g
Fat
15.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

1 scoop Vanilla Whey Protein Powder (30g)

1 large Egg White (33g)

3 tablespoons Almond Flour (21g)

2 teaspoons Coconut Oil (10g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Vanilla Extract (5g)

Sweetener (to taste)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked base, or prepare your fridge if opting for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with 1 teaspoon of melted coconut oil to form the crust. Press this mixture evenly into the bottom of a small, springform pan or ramekin.

  • 3

    In a separate bowl, gently whisk the nonfat Greek yogurt, vanilla whey protein powder, egg white, lemon juice, vanilla extract, and your chosen sweetener until smooth and well combined.

  • 4

    Pour the cheesecake filling over the crust, smoothing out the top with a spatula.

  • 5

    For a baked version, place in the preheated oven and bake for 18-20 minutes until the edges set slightly while remaining creamy in the center. For a no-bake version, refrigerate for at least 3 hours to firm up.

  • 6

    Drizzle any remaining melted coconut oil on top for added richness before serving, if desired.

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 satisfying protein-packed cheesecake with a creamy Greek yogurt filling enhanced by a hint of vanilla and tangy lemon, nestled atop a delicate almond crust. This dessert perfectly balances indulgence and nutrition, offering a refreshing treat that supports your fitness goals.

NUTRITION

371kcal
Protein
43.5g
Fat
15.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

1 scoop Vanilla Whey Protein Powder (30g)

1 large Egg White (33g)

3 tablespoons Almond Flour (21g)

2 teaspoons Coconut Oil (10g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Vanilla Extract (5g)

Sweetener (to taste)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked base, or prepare your fridge if opting for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with 1 teaspoon of melted coconut oil to form the crust. Press this mixture evenly into the bottom of a small, springform pan or ramekin.

  • 3

    In a separate bowl, gently whisk the nonfat Greek yogurt, vanilla whey protein powder, egg white, lemon juice, vanilla extract, and your chosen sweetener until smooth and well combined.

  • 4

    Pour the cheesecake filling over the crust, smoothing out the top with a spatula.

  • 5

    For a baked version, place in the preheated oven and bake for 18-20 minutes until the edges set slightly while remaining creamy in the center. For a no-bake version, refrigerate for at least 3 hours to firm up.

  • 6

    Drizzle any remaining melted coconut oil on top for added richness before serving, if desired.