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

A light yet satisfying protein-packed cheesecake that marries creamy nonfat Greek yogurt with a boost of whey protein and a hint of tang from low‐fat cream cheese. This baked treat rests on a delicate almond flour honey crust and is finished with a gentle bake to set a smooth, luscious filling perfect for dessert lovers looking for a nutritional boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
58.9g
Fat
17.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Powder (30g)

1 large Egg White (33g)

1 ounce Low-Fat Cream Cheese (28g)

20 grams Almond Flour

2 teaspoons Honey

1 teaspoon Unsalted Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or a mini springform pan.

  • 2

    In a small bowl, combine almond flour, honey, and unsalted butter. Mix until the ingredients form a crumbly, cohesive mixture. Press this mixture evenly into the bottom of your prepared pan to create the crust.

  • 3

    In a separate larger bowl, whisk together the Nonfat Greek yogurt, whey protein powder, egg white, and low-fat cream cheese until the mixture is completely smooth and uniform.

  • 4

    Pour the protein-rich filling over the crust, using a spatula to smooth the top.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. Do not overbake to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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

A light yet satisfying protein-packed cheesecake that marries creamy nonfat Greek yogurt with a boost of whey protein and a hint of tang from low‐fat cream cheese. This baked treat rests on a delicate almond flour honey crust and is finished with a gentle bake to set a smooth, luscious filling perfect for dessert lovers looking for a nutritional boost.

NUTRITION

492kcal
Protein
58.9g
Fat
17.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Powder (30g)

1 large Egg White (33g)

1 ounce Low-Fat Cream Cheese (28g)

20 grams Almond Flour

2 teaspoons Honey

1 teaspoon Unsalted Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or a mini springform pan.

  • 2

    In a small bowl, combine almond flour, honey, and unsalted butter. Mix until the ingredients form a crumbly, cohesive mixture. Press this mixture evenly into the bottom of your prepared pan to create the crust.

  • 3

    In a separate larger bowl, whisk together the Nonfat Greek yogurt, whey protein powder, egg white, and low-fat cream cheese until the mixture is completely smooth and uniform.

  • 4

    Pour the protein-rich filling over the crust, using a spatula to smooth the top.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. Do not overbake to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.