Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

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

Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

Enjoy a unique twist on a classic cheesecake with this protein-packed dessert featuring a creamy, tangy Greek yogurt filling enhanced with a subtle cheese note and an intriguing pickled garlic crumble topping. This savory-sweet cheesecake offers a balanced profile of protein while delivering a gourmet experience with crunchy, acidic accents that complement the smooth filling.

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NUTRITION

534kcal
Protein
46.3g
Fat
31.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour (crust)

1 large Egg White (crust binder)

170g Nonfat Greek Yogurt (filling)

2 oz Low-Fat Cream Cheese (filling)

10g Whey Protein Isolate (filling booster)

5g Pickled Garlic (crumble)

1 tsp Olive Oil (crumble binder)

1 tbsp Almond Flour (crumble base)

Pinch Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix 30g almond flour with 1 egg white and a pinch of sea salt in a small bowl until combined. Press the mixture into the base of a small, oven-safe dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until lightly set. Remove from oven and let cool slightly.

  • 4

    In another bowl, blend together 170g nonfat Greek yogurt, 2 oz low-fat cream cheese, and 10g whey protein isolate until smooth and creamy. Taste and adjust sweetness if desired (a natural sweetener like stevia can be added separately, not included in macro count).

  • 5

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

  • 6

    For the pickled garlic crumble, finely chop 5g pickled garlic and mix with 1 tsp olive oil and 1 tbsp almond flour. Stir well to combine.

  • 7

    Sprinkle the pickled garlic crumble evenly over the cheesecake filling.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving.

  • 9

    Enjoy your protein-packed, uniquely flavored cheesecake as a dessert treat.

Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

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

Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Pickled Garlic Crumble

Enjoy a unique twist on a classic cheesecake with this protein-packed dessert featuring a creamy, tangy Greek yogurt filling enhanced with a subtle cheese note and an intriguing pickled garlic crumble topping. This savory-sweet cheesecake offers a balanced profile of protein while delivering a gourmet experience with crunchy, acidic accents that complement the smooth filling.

NUTRITION

534kcal
Protein
46.3g
Fat
31.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour (crust)

1 large Egg White (crust binder)

170g Nonfat Greek Yogurt (filling)

2 oz Low-Fat Cream Cheese (filling)

10g Whey Protein Isolate (filling booster)

5g Pickled Garlic (crumble)

1 tsp Olive Oil (crumble binder)

1 tbsp Almond Flour (crumble base)

Pinch Sea Salt

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix 30g almond flour with 1 egg white and a pinch of sea salt in a small bowl until combined. Press the mixture into the base of a small, oven-safe dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until lightly set. Remove from oven and let cool slightly.

  • 4

    In another bowl, blend together 170g nonfat Greek yogurt, 2 oz low-fat cream cheese, and 10g whey protein isolate until smooth and creamy. Taste and adjust sweetness if desired (a natural sweetener like stevia can be added separately, not included in macro count).

  • 5

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

  • 6

    For the pickled garlic crumble, finely chop 5g pickled garlic and mix with 1 tsp olive oil and 1 tbsp almond flour. Stir well to combine.

  • 7

    Sprinkle the pickled garlic crumble evenly over the cheesecake filling.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving.

  • 9

    Enjoy your protein-packed, uniquely flavored cheesecake as a dessert treat.