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

Savor the creamy, protein-packed twist on a classic cheesecake. This luscious dessert features a smooth blend of non-fat Greek yogurt, low-fat cream cheese, and vanilla whey protein, perfectly balanced on a lightly crunchy graham cracker crust with a hint of melted butter. It’s a delightful treat that satisfies sweet cravings while delivering a wholesome boost of protein.

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NUTRITION

426kcal
Protein
35g
Fat
15.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-Fat Cream Cheese

15g Vanilla Whey Protein Isolate

40g Graham Cracker Crumbs

1 teaspoon Melted Butter

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked cheesecake, or keep chilled for a no-bake version.

  • 2

    In a medium bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Mix well until completely smooth and creamy.

  • 3

    In a separate bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly moistened.

  • 4

    Press the graham cracker mixture into the base of a small, oven-safe ramekin or springform pan to form an even crust.

  • 5

    Spread the yogurt and cream cheese mixture over the crust evenly.

  • 6

    For a baked version, place the cheesecake in the preheated oven for 12-15 minutes until just set. For a creamy, no-bake dessert, refrigerate the cheesecake for at least 3 hours to firm up.

  • 7

    Once set, remove from the oven or fridge, slice, and serve chilled. Enjoy your protein-packed, guilt-free treat!

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

Savor the creamy, protein-packed twist on a classic cheesecake. This luscious dessert features a smooth blend of non-fat Greek yogurt, low-fat cream cheese, and vanilla whey protein, perfectly balanced on a lightly crunchy graham cracker crust with a hint of melted butter. It’s a delightful treat that satisfies sweet cravings while delivering a wholesome boost of protein.

NUTRITION

426kcal
Protein
35g
Fat
15.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-Fat Cream Cheese

15g Vanilla Whey Protein Isolate

40g Graham Cracker Crumbs

1 teaspoon Melted Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked cheesecake, or keep chilled for a no-bake version.

  • 2

    In a medium bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Mix well until completely smooth and creamy.

  • 3

    In a separate bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly moistened.

  • 4

    Press the graham cracker mixture into the base of a small, oven-safe ramekin or springform pan to form an even crust.

  • 5

    Spread the yogurt and cream cheese mixture over the crust evenly.

  • 6

    For a baked version, place the cheesecake in the preheated oven for 12-15 minutes until just set. For a creamy, no-bake dessert, refrigerate the cheesecake for at least 3 hours to firm up.

  • 7

    Once set, remove from the oven or fridge, slice, and serve chilled. Enjoy your protein-packed, guilt-free treat!