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

A luscious, protein-packed twist on a classic cheesecake that delivers velvety smoothness with a subtle tang from Greek yogurt and a hint of vanilla from whey protein. Lightly sweetened with a touch of honey and set on a delicate almond flour crust, this dessert is designed to satisfy your sweet cravings while staying aligned with your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

451kcal
Protein
56g
Fat
14g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 scoop Vanilla Whey Protein Isolate Powder (30g)

1 tsp Honey (7g)

15g Almond Flour

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small, springform pan or ramekin with parchment paper.

  • 2

    In a medium bowl, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Isolate Powder, and Honey until the mixture is uniformly smooth and creamy.

  • 3

    For the crust, press the Almond Flour evenly into the bottom of your prepared pan to form a thin, even layer.

  • 4

    Pour the yogurt mixture on top of the almond flour crust, smoothing it into an even layer.

  • 5

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

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set 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

A luscious, protein-packed twist on a classic cheesecake that delivers velvety smoothness with a subtle tang from Greek yogurt and a hint of vanilla from whey protein. Lightly sweetened with a touch of honey and set on a delicate almond flour crust, this dessert is designed to satisfy your sweet cravings while staying aligned with your nutritional goals.

NUTRITION

451kcal
Protein
56g
Fat
14g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 scoop Vanilla Whey Protein Isolate Powder (30g)

1 tsp Honey (7g)

15g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small, springform pan or ramekin with parchment paper.

  • 2

    In a medium bowl, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Isolate Powder, and Honey until the mixture is uniformly smooth and creamy.

  • 3

    For the crust, press the Almond Flour evenly into the bottom of your prepared pan to form a thin, even layer.

  • 4

    Pour the yogurt mixture on top of the almond flour crust, smoothing it into an even layer.

  • 5

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

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.