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

Indulge in a velvety, high-protein cheesecake that artfully combines creamy nonfat Greek yogurt and tangy low‐fat cream cheese with a subtle hint of vanilla from protein powder. A touch of natural sweetness from honey and a delicate almond flour crust elevate this dessert into a satisfying and light treat.

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NUTRITION

506kcal
Protein
57.3g
Fat
14.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245 g)

3 ounces Low-Fat Cream Cheese (85 g)

0.9 scoop Vanilla Protein Powder (27 g)

1 large Egg White (33 g)

1 tablespoon Honey (21 g)

1 tablespoon Almond Flour (8 g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lining the bottom with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a tiny drizzle of water or a beaten egg white to form a slightly sticky crust. Press this mixture evenly into the bottom of the prepared pan.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, egg white, and honey. Beat until completely smooth and creamy.

  • 4

    Pour the mixture over the almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a light jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature. Then, chill in the refrigerator for at least 2 hours to firm up before serving.

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

Indulge in a velvety, high-protein cheesecake that artfully combines creamy nonfat Greek yogurt and tangy low‐fat cream cheese with a subtle hint of vanilla from protein powder. A touch of natural sweetness from honey and a delicate almond flour crust elevate this dessert into a satisfying and light treat.

NUTRITION

506kcal
Protein
57.3g
Fat
14.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245 g)

3 ounces Low-Fat Cream Cheese (85 g)

0.9 scoop Vanilla Protein Powder (27 g)

1 large Egg White (33 g)

1 tablespoon Honey (21 g)

1 tablespoon Almond Flour (8 g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lining the bottom with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a tiny drizzle of water or a beaten egg white to form a slightly sticky crust. Press this mixture evenly into the bottom of the prepared pan.

  • 3

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, egg white, and honey. Beat until completely smooth and creamy.

  • 4

    Pour the mixture over the almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a light jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature. Then, chill in the refrigerator for at least 2 hours to firm up before serving.