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

A light, refreshing cheesecake that perfectly balances creamy Greek yogurt and a touch of protein for a guilt-free dessert. This cheesecake features a delicate almond flour crust and a velvety filling, baked to perfection and chilled to create a satisfyingly smooth texture and subtly sweet flavor.

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NUTRITION

387kcal
Protein
43.5g
Fat
18.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

0.5 scoop Vanilla Protein Powder (15g)

1 packet Stevia

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a pinch of stevia (if desired) to form the crust.

  • 3

    Press the almond flour evenly into the base of a small, greased baking pan to form a firm layer.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, light cream cheese, egg white, vanilla protein powder, and stevia. Stir until the mixture is smooth and uniform.

  • 5

    Pour the filling over the pressed almond flour crust, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes until the edges are set but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm before serving.

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

A light, refreshing cheesecake that perfectly balances creamy Greek yogurt and a touch of protein for a guilt-free dessert. This cheesecake features a delicate almond flour crust and a velvety filling, baked to perfection and chilled to create a satisfyingly smooth texture and subtly sweet flavor.

NUTRITION

387kcal
Protein
43.5g
Fat
18.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

2 oz Light Cream Cheese (56g)

1 large Egg White (33g)

0.5 scoop Vanilla Protein Powder (15g)

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a pinch of stevia (if desired) to form the crust.

  • 3

    Press the almond flour evenly into the base of a small, greased baking pan to form a firm layer.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, light cream cheese, egg white, vanilla protein powder, and stevia. Stir until the mixture is smooth and uniform.

  • 5

    Pour the filling over the pressed almond flour crust, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes until the edges are set but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm before serving.