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

Indulge in a luscious, protein-packed cheesecake that marries the creamy tang of nonfat Greek yogurt with a hint of vanilla whey and a delicate almond flour crust. This dessert offers a smooth, light texture with a subtle sweetness perfectly balanced to satisfy your cravings without compromising your nutritional goals.

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NUTRITION

340kcal
Protein
42.1g
Fat
10.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

13 grams Whey Protein Isolate (Vanilla)

1 large Egg White (33g)

3 tablespoons Almond Flour (21g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small round springform pan by lightly spraying it with non-stick spray or lining it with parchment paper.

  • 2

    In a small bowl, mix the almond flour and honey until a crumbly but well-combined crust mixture forms.

  • 3

    Press the almond flour mixture firmly into the base of the prepared pan to form an even crust layer.

  • 4

    In a separate large bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Whisk vigorously until the mixture is smooth and homogeneous.

  • 5

    Pour the yogurt filling over the crust, smoothing the surface with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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

Indulge in a luscious, protein-packed cheesecake that marries the creamy tang of nonfat Greek yogurt with a hint of vanilla whey and a delicate almond flour crust. This dessert offers a smooth, light texture with a subtle sweetness perfectly balanced to satisfy your cravings without compromising your nutritional goals.

NUTRITION

340kcal
Protein
42.1g
Fat
10.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

13 grams Whey Protein Isolate (Vanilla)

1 large Egg White (33g)

3 tablespoons Almond Flour (21g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small round springform pan by lightly spraying it with non-stick spray or lining it with parchment paper.

  • 2

    In a small bowl, mix the almond flour and honey until a crumbly but well-combined crust mixture forms.

  • 3

    Press the almond flour mixture firmly into the base of the prepared pan to form an even crust layer.

  • 4

    In a separate large bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Whisk vigorously until the mixture is smooth and homogeneous.

  • 5

    Pour the yogurt filling over the crust, smoothing the surface with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.