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 light yet indulgent dessert that marries the creamy texture of Greek yogurt and light cream cheese with a subtle vanilla protein boost. This delightful cheesecake offers a smooth, tangy flavor complemented by a delicate almond flour crust, sweetened just right with stevia and a hint of honey. Perfect for satisfying your sweet tooth while keeping your protein and calorie goals in check.

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NUTRITION

440kcal
Protein
46g
Fat
16g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Light Cream Cheese (113g)

0.4 scoop Whey Protein Powder (Vanilla, ~12g)

1/8 cup Almond Flour (14g)

1 packet Stevia Extract

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to toast the almond flour for extra flavor (optional).

  • 2

    For the crust, mix the almond flour with a pinch of stevia and press it firmly into the base of a small, lined springform pan. If toasting, spread the almond flour evenly on a baking sheet and toast for 5-7 minutes until lightly golden, then let cool and press into the pan.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, light cream cheese, whey protein powder, remaining stevia, and honey. Whisk thoroughly until the mixture is completely smooth and blended.

  • 4

    Pour the cheesecake batter over the prepared almond flour crust, spreading evenly.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours, or until it is set and firm.

  • 6

    Slice and serve chilled for a refreshing, protein-packed 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 light yet indulgent dessert that marries the creamy texture of Greek yogurt and light cream cheese with a subtle vanilla protein boost. This delightful cheesecake offers a smooth, tangy flavor complemented by a delicate almond flour crust, sweetened just right with stevia and a hint of honey. Perfect for satisfying your sweet tooth while keeping your protein and calorie goals in check.

NUTRITION

440kcal
Protein
46g
Fat
16g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 oz Light Cream Cheese (113g)

0.4 scoop Whey Protein Powder (Vanilla, ~12g)

1/8 cup Almond Flour (14g)

1 packet Stevia Extract

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to toast the almond flour for extra flavor (optional).

  • 2

    For the crust, mix the almond flour with a pinch of stevia and press it firmly into the base of a small, lined springform pan. If toasting, spread the almond flour evenly on a baking sheet and toast for 5-7 minutes until lightly golden, then let cool and press into the pan.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, light cream cheese, whey protein powder, remaining stevia, and honey. Whisk thoroughly until the mixture is completely smooth and blended.

  • 4

    Pour the cheesecake batter over the prepared almond flour crust, spreading evenly.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours, or until it is set and firm.

  • 6

    Slice and serve chilled for a refreshing, protein-packed dessert.