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 and creamy cheesecake that packs a protein punch while keeping the calories in check. Enjoy the velvety texture of nonfat Greek yogurt paired with a subtle hint of vanilla and a crunchy almond flour crust. Perfect for a healthy dessert indulgence that supports your fitness goals.

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NUTRITION

359kcal
Protein
42.6g
Fat
14.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Powder (12.5g)

1 large Egg White (33g)

1/2 teaspoon Vanilla Extract (2g)

1 teaspoon Liquid Stevia

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (optional) until it forms a crumbly dough. Press this mixture firmly into the bottom of a small, springform or pie pan to create an even crust.

  • 3

    Bake the crust for about 8 minutes until it becomes slightly toasted. Remove from the oven and set aside to cool.

  • 4

    In a blender or mixing bowl, combine the nonfat Greek yogurt, 1/2 scoop of vanilla whey protein powder, egg white, vanilla extract, and liquid stevia. Blend or whisk until the mixture is smooth and creamy.

  • 5

    Pour the protein-yogurt mixture over the pre-baked almond flour crust, ensuring an even layer.

  • 6

    Bake the assembled cheesecake in the preheated oven for about 12-15 minutes, just until the filling is set but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow to cool at room temperature, then refrigerate for at least 2 hours to firm up further.

  • 8

    Serve chilled and enjoy this guilt-free, protein-packed dessert.

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 and creamy cheesecake that packs a protein punch while keeping the calories in check. Enjoy the velvety texture of nonfat Greek yogurt paired with a subtle hint of vanilla and a crunchy almond flour crust. Perfect for a healthy dessert indulgence that supports your fitness goals.

NUTRITION

359kcal
Protein
42.6g
Fat
14.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Powder (12.5g)

1 large Egg White (33g)

1/2 teaspoon Vanilla Extract (2g)

1 teaspoon Liquid Stevia

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (optional) until it forms a crumbly dough. Press this mixture firmly into the bottom of a small, springform or pie pan to create an even crust.

  • 3

    Bake the crust for about 8 minutes until it becomes slightly toasted. Remove from the oven and set aside to cool.

  • 4

    In a blender or mixing bowl, combine the nonfat Greek yogurt, 1/2 scoop of vanilla whey protein powder, egg white, vanilla extract, and liquid stevia. Blend or whisk until the mixture is smooth and creamy.

  • 5

    Pour the protein-yogurt mixture over the pre-baked almond flour crust, ensuring an even layer.

  • 6

    Bake the assembled cheesecake in the preheated oven for about 12-15 minutes, just until the filling is set but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow to cool at room temperature, then refrigerate for at least 2 hours to firm up further.

  • 8

    Serve chilled and enjoy this guilt-free, protein-packed dessert.