Creamy Protein Cheesecake with Greek Yogurt

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

Creamy Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Enjoy this light and creamy cheesecake that balances tangy Greek yogurt and smooth low-fat cream cheese with a boost of protein from whey isolate and egg whites, all resting on a delicate almond flour crust. This dessert perfects indulgence and nutrition in every bite, delivering a satisfying texture and flavor for the mindful sweet-tooth.

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NUTRITION

345kcal
Protein
42g
Fat
12g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

0.5 scoop Whey Protein Isolate (approx 15g)

2 large Egg Whites

15g Almond Flour

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PREPARATION

  • 1

    Preheat the oven to 350°F and line a small ramekin or baking dish with parchment paper.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt and low-fat cream cheese until smooth using a whisk or an electric mixer.

  • 3

    Add the whey protein isolate and egg whites to the mixture, stirring until fully incorporated and a uniform batter is achieved.

  • 4

    In a separate small bowl, combine the almond flour with a tiny pinch of salt (optional) then press it firmly into the bottom of the prepared dish to form an even crust.

  • 5

    Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 1 hour to firm up before serving.

Creamy Protein Cheesecake with Greek Yogurt

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

Creamy Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Enjoy this light and creamy cheesecake that balances tangy Greek yogurt and smooth low-fat cream cheese with a boost of protein from whey isolate and egg whites, all resting on a delicate almond flour crust. This dessert perfects indulgence and nutrition in every bite, delivering a satisfying texture and flavor for the mindful sweet-tooth.

NUTRITION

345kcal
Protein
42g
Fat
12g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

0.5 scoop Whey Protein Isolate (approx 15g)

2 large Egg Whites

15g Almond Flour

PREPARATION

  • 1

    Preheat the oven to 350°F and line a small ramekin or baking dish with parchment paper.

  • 2

    In a medium bowl, mix the nonfat Greek yogurt and low-fat cream cheese until smooth using a whisk or an electric mixer.

  • 3

    Add the whey protein isolate and egg whites to the mixture, stirring until fully incorporated and a uniform batter is achieved.

  • 4

    In a separate small bowl, combine the almond flour with a tiny pinch of salt (optional) then press it firmly into the bottom of the prepared dish to form an even crust.

  • 5

    Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 1 hour to firm up before serving.