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

Enjoy a lighter twist on classic cheesecake with a high-protein Greek yogurt base accented by a hint of vanilla and a subtle almond crust. This dessert packs a nutritional punch while satisfying your sweet tooth without compromising on your macro goals.

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NUTRITION

381kcal
Protein
41g
Fat
14.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt (170g)

1 oz Reduced-Fat Cream Cheese (28g)

2 large Egg Whites (68g)

10g Whey Protein Isolate (Vanilla)

20g Almond Flour

1 tsp Vanilla Extract

1 pack Stevia

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PREPARATION

  • 1

    Preheat your convection oven to 350°F if you wish to lightly toast the almond flour crust or skip this step for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with half of the vanilla extract and a tiny pinch of stevia. Press the mixture firmly into the base of a small, springform or ramekin dish to form an even crust.

  • 3

    If toasting the crust, bake it in the preheated oven for about 5-7 minutes until just set and lightly golden. Remove and allow to cool.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg whites, remaining vanilla extract, and stevia until the mixture is smooth and well combined.

  • 5

    Fold in the whey protein isolate gently until fully incorporated into the mixture.

  • 6

    Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.

  • 7

    Chill the cheesecake in the refrigerator for at least 3-4 hours until it is thoroughly set.

  • 8

    Serve chilled. Optionally, garnish with a few fresh berries or a light dusting of cinnamon if desired.

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

Enjoy a lighter twist on classic cheesecake with a high-protein Greek yogurt base accented by a hint of vanilla and a subtle almond crust. This dessert packs a nutritional punch while satisfying your sweet tooth without compromising on your macro goals.

NUTRITION

381kcal
Protein
41g
Fat
14.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt (170g)

1 oz Reduced-Fat Cream Cheese (28g)

2 large Egg Whites (68g)

10g Whey Protein Isolate (Vanilla)

20g Almond Flour

1 tsp Vanilla Extract

1 pack Stevia

PREPARATION

  • 1

    Preheat your convection oven to 350°F if you wish to lightly toast the almond flour crust or skip this step for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with half of the vanilla extract and a tiny pinch of stevia. Press the mixture firmly into the base of a small, springform or ramekin dish to form an even crust.

  • 3

    If toasting the crust, bake it in the preheated oven for about 5-7 minutes until just set and lightly golden. Remove and allow to cool.

  • 4

    In another bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg whites, remaining vanilla extract, and stevia until the mixture is smooth and well combined.

  • 5

    Fold in the whey protein isolate gently until fully incorporated into the mixture.

  • 6

    Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.

  • 7

    Chill the cheesecake in the refrigerator for at least 3-4 hours until it is thoroughly set.

  • 8

    Serve chilled. Optionally, garnish with a few fresh berries or a light dusting of cinnamon if desired.