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

Enjoy a velvety, protein-packed cheesecake that strikes the perfect balance between indulgence and nutrition. This single-serving dessert features a delicate almond flour crust topped with a silky blend of nonfat Greek yogurt, a hint of vanilla whey protein, and a light touch of egg white, crowned with fresh blueberries and crunchy walnuts for texture and a burst of flavor.

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NUTRITION

400kcal
Protein
42.5g
Fat
17.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

170g Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Egg White (33g)

50g Blueberries

10g Walnuts

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust texture, or toast the almond flour in a dry skillet over medium heat for 5 minutes until fragrant.

  • 2

    In a small bowl, mix the almond flour (and toast if desired) to form a quick crust. Press it evenly into the bottom of a small, oven-safe ramekin or individual serving dish.

  • 3

    In another bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg white. Whisk thoroughly until you achieve a smooth, creamy consistency.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with the back of a spoon.

  • 5

    Top the cheesecake with fresh blueberries and sprinkle walnuts evenly over the top for added crunch.

  • 6

    For a firmer texture, place in the oven for 10-12 minutes, then allow to cool completely. Alternatively, let it chill in the refrigerator for at least 2 hours 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

Enjoy a velvety, protein-packed cheesecake that strikes the perfect balance between indulgence and nutrition. This single-serving dessert features a delicate almond flour crust topped with a silky blend of nonfat Greek yogurt, a hint of vanilla whey protein, and a light touch of egg white, crowned with fresh blueberries and crunchy walnuts for texture and a burst of flavor.

NUTRITION

400kcal
Protein
42.5g
Fat
17.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

170g Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Egg White (33g)

50g Blueberries

10g Walnuts

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly baked crust texture, or toast the almond flour in a dry skillet over medium heat for 5 minutes until fragrant.

  • 2

    In a small bowl, mix the almond flour (and toast if desired) to form a quick crust. Press it evenly into the bottom of a small, oven-safe ramekin or individual serving dish.

  • 3

    In another bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg white. Whisk thoroughly until you achieve a smooth, creamy consistency.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with the back of a spoon.

  • 5

    Top the cheesecake with fresh blueberries and sprinkle walnuts evenly over the top for added crunch.

  • 6

    For a firmer texture, place in the oven for 10-12 minutes, then allow to cool completely. Alternatively, let it chill in the refrigerator for at least 2 hours before serving.