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 refreshing, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with the creamy richness of low‐fat cream cheese and a hint of vanilla whey protein. Resting on a delicate almond crust lightly kissed with honey, this dessert is smooth, satisfying, and perfect as a guilt-free treat.

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NUTRITION

397kcal
Protein
40.9g
Fat
16.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Powder (~15g)

20 grams Raw Almonds, crushed

1 teaspoon Honey

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and half scoop of vanilla whey protein powder, mixing until the texture is smooth and homogenous.

  • 2

    In a separate small bowl, mix the crushed raw almonds with the teaspoon of honey to create a lightly sweetened, crunchy base.

  • 3

    Press the almond-honey mixture firmly into the bottom of a serving dish or small springform pan to form an even crust.

  • 4

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

  • 5

    Cover the dish and refrigerate for at least 3-4 hours (or overnight) to allow the cheesecake to set properly.

  • 6

    Once set, slice and serve chilled for a 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 refreshing, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with the creamy richness of low‐fat cream cheese and a hint of vanilla whey protein. Resting on a delicate almond crust lightly kissed with honey, this dessert is smooth, satisfying, and perfect as a guilt-free treat.

NUTRITION

397kcal
Protein
40.9g
Fat
16.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

0.5 scoop Vanilla Whey Protein Powder (~15g)

20 grams Raw Almonds, crushed

1 teaspoon Honey

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and half scoop of vanilla whey protein powder, mixing until the texture is smooth and homogenous.

  • 2

    In a separate small bowl, mix the crushed raw almonds with the teaspoon of honey to create a lightly sweetened, crunchy base.

  • 3

    Press the almond-honey mixture firmly into the bottom of a serving dish or small springform pan to form an even crust.

  • 4

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

  • 5

    Cover the dish and refrigerate for at least 3-4 hours (or overnight) to allow the cheesecake to set properly.

  • 6

    Once set, slice and serve chilled for a refreshing, protein-packed dessert.