Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt (245g); 2 ounces Low-Fat Cream Cheese (56g); 0.35 scoop Vanilla Whey Protein Isolate (~10g); 1 tbsp + 1 tsp Honey (28g); 0.5 ounce Crushed Graham Cracker Crust (14g)

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Indulge in a light yet creamy cheesecake that blends the tang of nonfat Greek yogurt with the richness of low‐fat cream cheese, complemented by a subtle hint of vanilla whey protein and sweetened naturally with honey. Finished with a crunchy graham cracker crust, this dessert is a balanced treat perfect for those keeping an eye on macros without sacrificing flavor.

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NUTRITION

Protein

42.8g

Fat

9.5g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

0.35 scoop Vanilla Whey Protein Isolate (~10g)

1 tbsp + 1 tsp Honey (28g)

0.5 ounce Crushed Graham Cracker Crust (14g)

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PREPARATION

1
Preheat your oven to 350°F (if you prefer a lightly baked cheesecake) or keep refrigerated for a no-bake version.
2
In a mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate until the mixture is smooth and creamy.
3
Stir in the honey until fully incorporated. Taste and adjust sweetness if needed.
4
Press the crushed graham cracker crust evenly into the base of a small serving dish or individual ramekins.
5
Pour the creamy mixture over the crust, smoothing the top with a spatula.
6
For a baked version, place in the oven for 15-20 minutes until set but still soft in the center. For a no-bake version, chill in the refrigerator for at least 3 hours.
7
Serve chilled and enjoy your guilt-free, protein-packed dessert.