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 light and creamy no-bake cheesecake that balances tangy Greek yogurt and low-fat cream cheese with the subtle crunch of an almond flour crust. This dessert offers a satisfying protein boost with a smooth, velvety texture and a hint of natural sweetness.

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NUTRITION

356kcal
Protein
40g
Fat
13.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

2 oz Low-Fat Cream Cheese

4 Egg Whites

1/8 cup Almond Flour

1 tsp Maple Syrup

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PREPARATION

  • 1

    In a blender or food processor, combine non-fat Greek yogurt, low-fat cream cheese, and egg whites. Blend until the mixture is completely smooth and creamy.

  • 2

    In a small bowl, combine the almond flour with the maple syrup. Mix until the almond flour is evenly moistened to form a light crust mixture.

  • 3

    Press the almond flour mixture into the base of a small, clear serving dish or cheesecake pan to form an even layer.

  • 4

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

  • 5

    Refrigerate for at least 3-4 hours to allow the cheesecake to set. Optionally, garnish with lemon zest or a few fresh berries 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

Enjoy a light and creamy no-bake cheesecake that balances tangy Greek yogurt and low-fat cream cheese with the subtle crunch of an almond flour crust. This dessert offers a satisfying protein boost with a smooth, velvety texture and a hint of natural sweetness.

NUTRITION

356kcal
Protein
40g
Fat
13.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

2 oz Low-Fat Cream Cheese

4 Egg Whites

1/8 cup Almond Flour

1 tsp Maple Syrup

PREPARATION

  • 1

    In a blender or food processor, combine non-fat Greek yogurt, low-fat cream cheese, and egg whites. Blend until the mixture is completely smooth and creamy.

  • 2

    In a small bowl, combine the almond flour with the maple syrup. Mix until the almond flour is evenly moistened to form a light crust mixture.

  • 3

    Press the almond flour mixture into the base of a small, clear serving dish or cheesecake pan to form an even layer.

  • 4

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

  • 5

    Refrigerate for at least 3-4 hours to allow the cheesecake to set. Optionally, garnish with lemon zest or a few fresh berries before serving.