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 luscious, light cheesecake that strikes the perfect balance between creamy indulgence and a satisfying protein boost. This dessert features a delicate crust of almond flour and a smooth filling of nonfat Greek yogurt, low-fat cream cheese, egg whites, and a hint of vanilla whey protein. Finished with a bright blueberry swirl and a touch of honey for natural sweetness, it’s an irresistible treat that won’t derail your nutrition goals.

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NUTRITION

347kcal
Protein
38.5g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

2 Egg Whites

1/2 scoop Vanilla Whey Protein Powder

2 Tbsp Almond Flour

1/4 cup Blueberries

2 tsp Honey

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PREPARATION

  • 1

    Preheat the oven to 300°F. Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of honey to form a slightly sticky mixture. Press this evenly into the base of the pan to form a light crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and half scoop of vanilla whey protein powder until the mixture is completely smooth.

  • 4

    Pour the cheesecake filling over the almond flour crust, spreading it out evenly.

  • 5

    Gently fold in or swirl the blueberries into the filling, reserving a few to garnish on top.

  • 6

    Drizzle the remaining teaspoon of honey over the top for a sweet finish.

  • 7

    Bake in the preheated oven for about 20 minutes or until the filling is set but still slightly wobbly in the center.

  • 8

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

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 luscious, light cheesecake that strikes the perfect balance between creamy indulgence and a satisfying protein boost. This dessert features a delicate crust of almond flour and a smooth filling of nonfat Greek yogurt, low-fat cream cheese, egg whites, and a hint of vanilla whey protein. Finished with a bright blueberry swirl and a touch of honey for natural sweetness, it’s an irresistible treat that won’t derail your nutrition goals.

NUTRITION

347kcal
Protein
38.5g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1.5 oz Low-Fat Cream Cheese

2 Egg Whites

1/2 scoop Vanilla Whey Protein Powder

2 Tbsp Almond Flour

1/4 cup Blueberries

2 tsp Honey

PREPARATION

  • 1

    Preheat the oven to 300°F. Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of honey to form a slightly sticky mixture. Press this evenly into the base of the pan to form a light crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and half scoop of vanilla whey protein powder until the mixture is completely smooth.

  • 4

    Pour the cheesecake filling over the almond flour crust, spreading it out evenly.

  • 5

    Gently fold in or swirl the blueberries into the filling, reserving a few to garnish on top.

  • 6

    Drizzle the remaining teaspoon of honey over the top for a sweet finish.

  • 7

    Bake in the preheated oven for about 20 minutes or until the filling is set but still slightly wobbly in the center.

  • 8

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