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 twist on classic cheesecake that brings together the creamy richness of low-fat cream cheese and nonfat Greek yogurt with a boost of protein from whey. A crisp almond flour crust adds a delightful crunch, making this protein-packed treat both nutritious and indulgent.

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NUTRITION

554kcal
Protein
54.6g
Fat
27.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

35 grams Almond Flour

1 large Egg White

170 grams Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

25 grams Whey Protein Powder

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with the egg white. Mix until the flour is moistened and a crumbly dough forms. Press the mixture evenly into the bottom of a small, springform pan to create the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it just starts to set. Remove the pan from the oven and reduce the oven temperature to 300°F (149°C).

  • 4

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, and the remaining egg white until smooth and creamy. Ensure there are no lumps.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake at 300°F (149°C) for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools.

  • 7

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 8

    Slice and serve chilled. Enjoy your protein-packed, guilt-free dessert!

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 twist on classic cheesecake that brings together the creamy richness of low-fat cream cheese and nonfat Greek yogurt with a boost of protein from whey. A crisp almond flour crust adds a delightful crunch, making this protein-packed treat both nutritious and indulgent.

NUTRITION

554kcal
Protein
54.6g
Fat
27.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

35 grams Almond Flour

1 large Egg White

170 grams Nonfat Greek Yogurt

4 ounces Low-Fat Cream Cheese

25 grams Whey Protein Powder

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour with the egg white. Mix until the flour is moistened and a crumbly dough forms. Press the mixture evenly into the bottom of a small, springform pan to create the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it just starts to set. Remove the pan from the oven and reduce the oven temperature to 300°F (149°C).

  • 4

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, and the remaining egg white until smooth and creamy. Ensure there are no lumps.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake at 300°F (149°C) for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools.

  • 7

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 8

    Slice and serve chilled. Enjoy your protein-packed, guilt-free dessert!