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 luscious, protein-packed cheesecake that strikes the perfect balance between creamy and tangy flavors. This dessert features a smooth blend of Greek yogurt, light cream cheese, and a hint of whey, all nestled atop a delicate graham cracker crust with a touch of low‐fat sour cream. It’s a guilt-free treat that satisfies your dessert cravings while keeping your macros in check.

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NUTRITION

417kcal
Protein
34.6g
Fat
12.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

190g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

5g Whey Protein Isolate Powder

30g Crushed Graham Crackers

40g Low-Fat Sour Cream

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly coating it with nonstick spray.

  • 2

    In a large bowl, combine the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Egg White, and Whey Protein Isolate Powder. Whisk until completely smooth and creamy.

  • 3

    Fold in the Low-Fat Sour Cream gently until fully incorporated.

  • 4

    Press the Crushed Graham Crackers evenly into the bottom of the prepared pan to form a thin crust.

  • 5

    Pour the creamy yogurt mixture over the crust, spreading it evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to fully set.

  • 8

    Serve chilled and enjoy this protein-packed, guilt-free 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 luscious, protein-packed cheesecake that strikes the perfect balance between creamy and tangy flavors. This dessert features a smooth blend of Greek yogurt, light cream cheese, and a hint of whey, all nestled atop a delicate graham cracker crust with a touch of low‐fat sour cream. It’s a guilt-free treat that satisfies your dessert cravings while keeping your macros in check.

NUTRITION

417kcal
Protein
34.6g
Fat
12.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

190g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

5g Whey Protein Isolate Powder

30g Crushed Graham Crackers

40g Low-Fat Sour Cream

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly coating it with nonstick spray.

  • 2

    In a large bowl, combine the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Egg White, and Whey Protein Isolate Powder. Whisk until completely smooth and creamy.

  • 3

    Fold in the Low-Fat Sour Cream gently until fully incorporated.

  • 4

    Press the Crushed Graham Crackers evenly into the bottom of the prepared pan to form a thin crust.

  • 5

    Pour the creamy yogurt mixture over the crust, spreading it evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to fully set.

  • 8

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