Silky Protein Cheesecake with Greek Yogurt

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

Silky Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt

Indulge in a velvety, high-protein cheesecake that harmonizes the tang of Greek yogurt with the creaminess of low-fat cream cheese, enhanced by a subtle hint of vanilla. This dessert is accentuated by a light almond flour crust that adds a satisfying crunch while keeping the calories in check for a nutritious treat.

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NUTRITION

583kcal
Protein
70g
Fat
27.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

3 Egg Whites

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 teaspoon Sweetener (Stevia blend)

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly spray a small springform pan or ramekins with non-stick cooking spray.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, sweetener, and vanilla extract. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with a tiny bit of water (if desired) to help it bind slightly, then press it firmly and evenly into the bottom of your prepared pan to form the crust.

  • 4

    Pour the creamy 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 set and the center has a slight jiggle. Avoid overbaking to maintain a silky texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled, enjoying a protein-packed dessert that balances indulgence with nutrition.

Silky Protein Cheesecake with Greek Yogurt

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

Silky Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt

Indulge in a velvety, high-protein cheesecake that harmonizes the tang of Greek yogurt with the creaminess of low-fat cream cheese, enhanced by a subtle hint of vanilla. This dessert is accentuated by a light almond flour crust that adds a satisfying crunch while keeping the calories in check for a nutritious treat.

NUTRITION

583kcal
Protein
70g
Fat
27.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

3 Egg Whites

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 teaspoon Sweetener (Stevia blend)

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly spray a small springform pan or ramekins with non-stick cooking spray.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, sweetener, and vanilla extract. Whisk until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, mix the almond flour with a tiny bit of water (if desired) to help it bind slightly, then press it firmly and evenly into the bottom of your prepared pan to form the crust.

  • 4

    Pour the creamy 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 set and the center has a slight jiggle. Avoid overbaking to maintain a silky texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled, enjoying a protein-packed dessert that balances indulgence with nutrition.