Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Nonfat Greek Yogurt (~170g); 0.5 scoop Whey Protein Powder Isolate (~15g); 1.75 oz Low-Fat Cream Cheese (~50g); 1 oz Graham Cracker Crumbs (~28g); 1/4 cup Blueberries (~37g); 1 tbsp Fresh Lemon Juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A delightfully tangy and creamy no-bake cheesecake that packs a protein punch. The combination of nonfat Greek yogurt, low‐fat cream cheese, and a hint of whey protein creates a smooth and satisfying dessert, all balanced on a light graham cracker crust and accented with a burst of fresh blueberries and a touch of lemon.

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NUTRITION

Protein

37.3g

Fat

13.6g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (~170g)

0.5 scoop Whey Protein Powder Isolate (~15g)

1.75 oz Low-Fat Cream Cheese (~50g)

1 oz Graham Cracker Crumbs (~28g)

1/4 cup Blueberries (~37g)

1 tbsp Fresh Lemon Juice

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PREPARATION

1
In a mixing bowl, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, and Whey Protein Powder Isolate until smooth and creamy.
2
Stir in the Fresh Lemon Juice to add a subtle tang, and sweeten to taste with your preferred sweetener if desired.
3
Press the Graham Cracker Crumbs firmly into the base of a small springform pan or a serving dish to form an even crust.
4
Pour and smooth the creamy yogurt mixture over the crust.
5
Top the cheesecake with fresh Blueberries for a burst of color and natural sweetness.
6
Refrigerate the cheesecake for at least 2 hours to allow it to set and the flavors to meld.
7
Serve chilled and enjoy a protein-packed, guilt-free dessert.