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 and creamy cheesecake dessert that marries the tang of Greek yogurt with the richness of reduced-fat cream cheese. Baked with a delicate almond flour crust and airy egg whites, this dessert delivers a perfect balance of indulgence and protein to satisfy your sweet cravings while keeping the macros in check.

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NUTRITION

342kcal
Protein
39.1g
Fat
13.2g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

3 oz Reduced-Fat Cream Cheese

3 large Egg Whites

18g Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Prepare the crust by evenly pressing the almond flour into the bottom of a small, lined baking pan. This thin layer will form the base for the cheesecake.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt and reduced-fat cream cheese. Beat until the mixture is smooth and well incorporated.

  • 4

    Gently whisk in the egg whites until the batter is light and frothy. Avoid over-beating to keep the mixture airy.

  • 5

    Pour the creamy mixture over the pressed almond flour crust in the pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes until the cheesecake is set and just beginning to firm up at the edges.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up further.

  • 8

    Serve chilled and enjoy your protein-packed, creamy 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

A light and creamy cheesecake dessert that marries the tang of Greek yogurt with the richness of reduced-fat cream cheese. Baked with a delicate almond flour crust and airy egg whites, this dessert delivers a perfect balance of indulgence and protein to satisfy your sweet cravings while keeping the macros in check.

NUTRITION

342kcal
Protein
39.1g
Fat
13.2g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

3 oz Reduced-Fat Cream Cheese

3 large Egg Whites

18g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Prepare the crust by evenly pressing the almond flour into the bottom of a small, lined baking pan. This thin layer will form the base for the cheesecake.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt and reduced-fat cream cheese. Beat until the mixture is smooth and well incorporated.

  • 4

    Gently whisk in the egg whites until the batter is light and frothy. Avoid over-beating to keep the mixture airy.

  • 5

    Pour the creamy mixture over the pressed almond flour crust in the pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes until the cheesecake is set and just beginning to firm up at the edges.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up further.

  • 8

    Serve chilled and enjoy your protein-packed, creamy dessert.