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 light, indulgent dessert that delivers a creamy cheesecake experience with a twist of protein-packed Greek yogurt and low‐fat cream cheese. This no-crust cheesecake blends the tanginess of yogurt with the sweetness of vanilla protein powder and a touch of mixed berries and almond butter for an extra flavor punch. Perfectly balanced to provide a satisfying finish to any meal while hitting your macro goals.

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NUTRITION

347kcal
Protein
42.9g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Mixed Berries (37g)

1/2 tablespoon Almond Butter (7g)

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PREPARATION

  • 1

    Preheat your oven to 300°F if you prefer a slight baked texture, or plan to chill for a no-bake version.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder. Beat until the mixture is smooth and uniformly blended.

  • 3

    Gently fold in the mixed berries and almond butter, ensuring even distribution without breaking up the berries too much.

  • 4

    For a baked version, pour the mixture into a small, oven-safe ramekin or dish and bake for about 15 minutes, just to set the filling without overcooking. For a no-bake version, spoon the mixture into serving dishes.

  • 5

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

  • 6

    Enjoy this creamy, protein-packed dessert chilled for a perfectly refreshing treat.

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 light, indulgent dessert that delivers a creamy cheesecake experience with a twist of protein-packed Greek yogurt and low‐fat cream cheese. This no-crust cheesecake blends the tanginess of yogurt with the sweetness of vanilla protein powder and a touch of mixed berries and almond butter for an extra flavor punch. Perfectly balanced to provide a satisfying finish to any meal while hitting your macro goals.

NUTRITION

347kcal
Protein
42.9g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Mixed Berries (37g)

1/2 tablespoon Almond Butter (7g)

PREPARATION

  • 1

    Preheat your oven to 300°F if you prefer a slight baked texture, or plan to chill for a no-bake version.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder. Beat until the mixture is smooth and uniformly blended.

  • 3

    Gently fold in the mixed berries and almond butter, ensuring even distribution without breaking up the berries too much.

  • 4

    For a baked version, pour the mixture into a small, oven-safe ramekin or dish and bake for about 15 minutes, just to set the filling without overcooking. For a no-bake version, spoon the mixture into serving dishes.

  • 5

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

  • 6

    Enjoy this creamy, protein-packed dessert chilled for a perfectly refreshing treat.