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 lighter, protein-packed twist on classic cheesecake! This dessert features a creamy blend of fat-free Greek yogurt, low-fat cream cheese, and a touch of whey protein, resting on a delicate almond flour crust. Its silky texture and subtle tangy-sweet flavor make it a perfect indulgence that aligns with your nutritional goals without compromising on taste.

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NUTRITION

337kcal
Protein
40.6g
Fat
14.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 large Egg White

3/4 cup Fat-Free Greek Yogurt

2 oz Low-Fat Cream Cheese

0.33 scoop Vanilla Whey Protein Powder

1 tsp Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour and egg white. Stir until the mixture holds together.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form an even crust.

  • 4

    In another bowl, whisk together the fat-free Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until the mixture is smooth and creamy. If desired, add the optional stevia for extra sweetness.

  • 5

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

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

  • 8

    Serve chilled and enjoy your creamy, protein-packed cheesecake!

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 lighter, protein-packed twist on classic cheesecake! This dessert features a creamy blend of fat-free Greek yogurt, low-fat cream cheese, and a touch of whey protein, resting on a delicate almond flour crust. Its silky texture and subtle tangy-sweet flavor make it a perfect indulgence that aligns with your nutritional goals without compromising on taste.

NUTRITION

337kcal
Protein
40.6g
Fat
14.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 large Egg White

3/4 cup Fat-Free Greek Yogurt

2 oz Low-Fat Cream Cheese

0.33 scoop Vanilla Whey Protein Powder

1 tsp Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the almond flour and egg white. Stir until the mixture holds together.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form an even crust.

  • 4

    In another bowl, whisk together the fat-free Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until the mixture is smooth and creamy. If desired, add the optional stevia for extra sweetness.

  • 5

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

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

  • 8

    Serve chilled and enjoy your creamy, protein-packed cheesecake!