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 this light yet indulgent Greek Yogurt Protein Cheesecake, featuring a creamy, protein-packed filling perfectly balanced with a delicate almond flour crust. Its tangy and sweet notes, enhanced by hints of vanilla, deliver a delightful end to any meal without compromising your dietary goals.

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NUTRITION

347kcal
Protein
42.8g
Fat
15g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

130g Nonfat Greek Yogurt

22g Vanilla Whey Protein Powder

42g Reduced-Fat Cream Cheese

20g Almond Flour

30g Egg White

0.5 tsp Vanilla Extract

1 tsp Sweetener (Stevia or Erythritol)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust or keep it no-bake depending on your texture preference.

  • 2

    In a small bowl, combine the almond flour with half of the sweetener. Press this mixture firmly into the base of a small springform pan to create an even crust.

  • 3

    In a large mixing bowl, blend the Nonfat Greek Yogurt, Reduced-Fat Cream Cheese, and Egg White until the mixture is smooth.

  • 4

    Add the Vanilla Whey Protein Powder, Vanilla Extract, and the remaining sweetener to the bowl. Mix until all ingredients are fully incorporated and the filling is creamy.

  • 5

    Pour the protein-rich filling over the almond crust, smoothing the top with a spatula.

  • 6

    For a chilled cheesecake, cover and refrigerate for at least 3 hours until set. Alternatively, if you baked the crust, you can lightly warm the filled pan in the oven at 350°F for 10 minutes before chilling.

  • 7

    Once set, slice and serve. Enjoy your 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 this light yet indulgent Greek Yogurt Protein Cheesecake, featuring a creamy, protein-packed filling perfectly balanced with a delicate almond flour crust. Its tangy and sweet notes, enhanced by hints of vanilla, deliver a delightful end to any meal without compromising your dietary goals.

NUTRITION

347kcal
Protein
42.8g
Fat
15g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

130g Nonfat Greek Yogurt

22g Vanilla Whey Protein Powder

42g Reduced-Fat Cream Cheese

20g Almond Flour

30g Egg White

0.5 tsp Vanilla Extract

1 tsp Sweetener (Stevia or Erythritol)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust or keep it no-bake depending on your texture preference.

  • 2

    In a small bowl, combine the almond flour with half of the sweetener. Press this mixture firmly into the base of a small springform pan to create an even crust.

  • 3

    In a large mixing bowl, blend the Nonfat Greek Yogurt, Reduced-Fat Cream Cheese, and Egg White until the mixture is smooth.

  • 4

    Add the Vanilla Whey Protein Powder, Vanilla Extract, and the remaining sweetener to the bowl. Mix until all ingredients are fully incorporated and the filling is creamy.

  • 5

    Pour the protein-rich filling over the almond crust, smoothing the top with a spatula.

  • 6

    For a chilled cheesecake, cover and refrigerate for at least 3 hours until set. Alternatively, if you baked the crust, you can lightly warm the filled pan in the oven at 350°F for 10 minutes before chilling.

  • 7

    Once set, slice and serve. Enjoy your protein-packed dessert!