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 yet indulgent cheesecake that packs a protein punch. This dessert features a creamy, tangy filling crafted from nonfat Greek yogurt, egg whites, and a hint of vanilla whey protein—all sitting atop a delicate almond flour crust. It’s a guilt-free treat that balances luscious texture with a refreshing lemon twist.

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NUTRITION

347kcal
Protein
40.2g
Fat
14.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 large Egg Whites (66g)

0.4 scoop Vanilla Whey Protein Powder (12g)

1/4 cup Almond Flour (28g)

1 tbsp Fresh Lemon Juice

1 tsp Vanilla Extract

1 packet Stevia

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of stevia if desired and press the mixture evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    In a separate bowl, whisk the Greek yogurt, egg whites, whey protein powder, lemon juice, vanilla extract, and stevia together until smooth and well combined.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 7

    Serve chilled and enjoy a slice of protein-packed cheesecake that’s both satisfying and light.

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 yet indulgent cheesecake that packs a protein punch. This dessert features a creamy, tangy filling crafted from nonfat Greek yogurt, egg whites, and a hint of vanilla whey protein—all sitting atop a delicate almond flour crust. It’s a guilt-free treat that balances luscious texture with a refreshing lemon twist.

NUTRITION

347kcal
Protein
40.2g
Fat
14.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

2 large Egg Whites (66g)

0.4 scoop Vanilla Whey Protein Powder (12g)

1/4 cup Almond Flour (28g)

1 tbsp Fresh Lemon Juice

1 tsp Vanilla Extract

1 packet Stevia

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a tiny pinch of stevia if desired and press the mixture evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    In a separate bowl, whisk the Greek yogurt, egg whites, whey protein powder, lemon juice, vanilla extract, and stevia together until smooth and well combined.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 5

    Place the pan in the oven and bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 7

    Serve chilled and enjoy a slice of protein-packed cheesecake that’s both satisfying and light.