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

Savor a lighter twist on classic cheesecake with a smooth blend of nonfat Greek yogurt, egg whites, a touch of low-fat cream cheese, and a hint of vanilla whey protein. This dessert features a subtle almond flour crust and a natural honey drizzle, creating a delightfully creamy and protein-packed treat with a delicate balance of tangy and sweet flavors.

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NUTRITION

475kcal
Protein
55g
Fat
18.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate (Vanilla) (~15g)

2 Egg Whites

2 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt. Press the almond flour evenly into the bottom of a lined 6-inch springform pan to form the crust. No additional fat is needed as the almond flour provides natural richness.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, and honey until completely smooth and well integrated.

  • 4

    Pour the mixture over the almond flour crust, using a spatula to ensure an even layer.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Serve chilled and enjoy a light, protein-packed dessert that perfectly balances creaminess and a hint of sweetness.

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

Savor a lighter twist on classic cheesecake with a smooth blend of nonfat Greek yogurt, egg whites, a touch of low-fat cream cheese, and a hint of vanilla whey protein. This dessert features a subtle almond flour crust and a natural honey drizzle, creating a delightfully creamy and protein-packed treat with a delicate balance of tangy and sweet flavors.

NUTRITION

475kcal
Protein
55g
Fat
18.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate (Vanilla) (~15g)

2 Egg Whites

2 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt. Press the almond flour evenly into the bottom of a lined 6-inch springform pan to form the crust. No additional fat is needed as the almond flour provides natural richness.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, and honey until completely smooth and well integrated.

  • 4

    Pour the mixture over the almond flour crust, using a spatula to ensure an even layer.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Serve chilled and enjoy a light, protein-packed dessert that perfectly balances creaminess and a hint of sweetness.