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

Indulge in a light, no-bake protein cheesecake that marries creamy nonfat Greek yogurt with a touch of whey protein, all atop a delicate almond flour crust. Topped with fresh mixed berries and a drizzle of honey, this dessert offers a delightful balance of tangy and sweet notes in every bite.

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NUTRITION

347kcal
Protein
40.5g
Fat
7.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (190g)

0.5 scoop Whey Protein Isolate (15g)

1 large Egg White

1/8 cup Almond Flour

1/2 cup Mixed Berries

2 tsp Honey

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with 1 teaspoon of honey. Mix until it forms a slightly sticky mixture. Press this into the bottom of a small, microwave-safe or mini cheesecake pan to form the crust. Place in the refrigerator while preparing the filling.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is perfectly smooth and creamy.

  • 3

    Pour the yogurt-protein mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the pan and refrigerate for at least 4 hours or overnight, allowing the cheesecake to set properly.

  • 5

    Before serving, top the cheesecake with mixed berries and drizzle the remaining teaspoon of honey over the top. Enjoy this refreshing, protein-packed 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

Indulge in a light, no-bake protein cheesecake that marries creamy nonfat Greek yogurt with a touch of whey protein, all atop a delicate almond flour crust. Topped with fresh mixed berries and a drizzle of honey, this dessert offers a delightful balance of tangy and sweet notes in every bite.

NUTRITION

347kcal
Protein
40.5g
Fat
7.8g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (190g)

0.5 scoop Whey Protein Isolate (15g)

1 large Egg White

1/8 cup Almond Flour

1/2 cup Mixed Berries

2 tsp Honey

PREPARATION

  • 1

    In a small bowl, combine the almond flour with 1 teaspoon of honey. Mix until it forms a slightly sticky mixture. Press this into the bottom of a small, microwave-safe or mini cheesecake pan to form the crust. Place in the refrigerator while preparing the filling.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is perfectly smooth and creamy.

  • 3

    Pour the yogurt-protein mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the pan and refrigerate for at least 4 hours or overnight, allowing the cheesecake to set properly.

  • 5

    Before serving, top the cheesecake with mixed berries and drizzle the remaining teaspoon of honey over the top. Enjoy this refreshing, protein-packed dessert!