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, protein-packed cheesecake that features a creamy, tangy filling made with nonfat Greek yogurt and light cream cheese, balanced with a delicate almond flour crust. With a refreshing hint of vanilla and lemon zest, this dessert is a delightfully light treat that satisfies sweet cravings without derailing your dietary goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
37.6g
Fat
18g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract (5g)

2 tbsp Erythritol (14g)

1 tsp Lemon Zest (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking dish by lightly greasing it or lining with parchment paper.

  • 2

    In a medium bowl, combine the Nonfat Greek Yogurt, Light Cream Cheese, Egg White, Vanilla Extract, Erythritol, and Lemon Zest. Mix well until the filling is smooth and creamy.

  • 3

    In a separate bowl, mix the Almond Flour with a pinch of erythritol if desired, then press it firmly into the bottom of the prepared baking dish to form an even crust.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Serve chilled and enjoy a protein-rich, guilt-free 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

A luscious, protein-packed cheesecake that features a creamy, tangy filling made with nonfat Greek yogurt and light cream cheese, balanced with a delicate almond flour crust. With a refreshing hint of vanilla and lemon zest, this dessert is a delightfully light treat that satisfies sweet cravings without derailing your dietary goals.

NUTRITION

391kcal
Protein
37.6g
Fat
18g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract (5g)

2 tbsp Erythritol (14g)

1 tsp Lemon Zest (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking dish by lightly greasing it or lining with parchment paper.

  • 2

    In a medium bowl, combine the Nonfat Greek Yogurt, Light Cream Cheese, Egg White, Vanilla Extract, Erythritol, and Lemon Zest. Mix well until the filling is smooth and creamy.

  • 3

    In a separate bowl, mix the Almond Flour with a pinch of erythritol if desired, then press it firmly into the bottom of the prepared baking dish to form an even crust.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Serve chilled and enjoy a protein-rich, guilt-free dessert.