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 a light and creamy cheesecake that packs a protein punch without compromising on flavor. This dessert features a delicate almond flour crust paired with a luscious filling of nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein, and egg white for smooth texture. A perfect guilt-free treat that balances indulgence with nutritious benefits.

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NUTRITION

429kcal
Protein
41g
Fat
24.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Water

100g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

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

1 large Egg White

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with water until a crumbly dough forms. Press this mixture firmly into the bottom of a small, lined springform pan to form a uniform crust.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, egg white, and vanilla extract. Whisk until the mixture is completely smooth and creamy.

  • 4

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.

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 a light and creamy cheesecake that packs a protein punch without compromising on flavor. This dessert features a delicate almond flour crust paired with a luscious filling of nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein, and egg white for smooth texture. A perfect guilt-free treat that balances indulgence with nutritious benefits.

NUTRITION

429kcal
Protein
41g
Fat
24.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Water

100g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

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

1 large Egg White

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with water until a crumbly dough forms. Press this mixture firmly into the bottom of a small, lined springform pan to form a uniform crust.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, egg white, and vanilla extract. Whisk until the mixture is completely smooth and creamy.

  • 4

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.