Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, protein-packed cheesecake that satisfies your sweet tooth while keeping your macros on target. This dessert features a creamy blend of nonfat Greek yogurt and vanilla whey protein merged with a hint of lemon, resting on a delicate almond flour crust. Perfectly balanced to deliver a delightful treat without compromising your nutritional goals.

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NUTRITION

357kcal
Protein
41g
Fat
14.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

Stevia to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia if desired for a slightly sweet crust. Press this mixture firmly into the bottom of a small, oven-safe dish to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes, or until the edges begin to set but the center still has a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to allow the flavors to meld and the texture to firm up.

  • 7

    Serve chilled and enjoy a dessert that fits perfectly within your protein and calorie goals.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, protein-packed cheesecake that satisfies your sweet tooth while keeping your macros on target. This dessert features a creamy blend of nonfat Greek yogurt and vanilla whey protein merged with a hint of lemon, resting on a delicate almond flour crust. Perfectly balanced to deliver a delightful treat without compromising your nutritional goals.

NUTRITION

357kcal
Protein
41g
Fat
14.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

Stevia to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia if desired for a slightly sweet crust. Press this mixture firmly into the bottom of a small, oven-safe dish to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, vanilla extract, and lemon zest until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes, or until the edges begin to set but the center still has a slight wobble.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to allow the flavors to meld and the texture to firm up.

  • 7

    Serve chilled and enjoy a dessert that fits perfectly within your protein and calorie goals.