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 light and protein-packed cheesecake that perfectly balances creamy nonfat Greek yogurt and eggs in a tender, subtly sweet almond flour crust. This dessert is designed to satisfy your sweet tooth while keeping your macros in check, offering a delightful treat that's both refreshing and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
39g
Fat
12g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

1 large Whole Egg (50g)

2 Egg Whites (66g total)

2 tablespoons Almond Flour (14g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (4.2g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and line a mini muffin tin with paper liners or lightly grease with non-stick spray.

  • 2

    In a small bowl, combine the almond flour and honey. Mix until a crumbly crust forms. Press about half of this mixture evenly into the bottom of each muffin cup to form a thin crust layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, whole egg, egg whites, and vanilla extract until the mixture is smooth and well incorporated.

  • 4

    Spoon the yogurt and egg mixture evenly over the prepared crust in the muffin cups.

  • 5

    Sprinkle the remaining almond flour mixture lightly on top of each cheesecake for added texture.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the centers are just set and slightly jiggly.

  • 7

    Remove from the oven and allow the mini cheesecakes to cool at room temperature. Then, chill them in the refrigerator for at least 2 hours to firm up before serving.

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 light and protein-packed cheesecake that perfectly balances creamy nonfat Greek yogurt and eggs in a tender, subtly sweet almond flour crust. This dessert is designed to satisfy your sweet tooth while keeping your macros in check, offering a delightful treat that's both refreshing and nourishing.

NUTRITION

347kcal
Protein
39g
Fat
12g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

1 large Whole Egg (50g)

2 Egg Whites (66g total)

2 tablespoons Almond Flour (14g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 325°F and line a mini muffin tin with paper liners or lightly grease with non-stick spray.

  • 2

    In a small bowl, combine the almond flour and honey. Mix until a crumbly crust forms. Press about half of this mixture evenly into the bottom of each muffin cup to form a thin crust layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, whole egg, egg whites, and vanilla extract until the mixture is smooth and well incorporated.

  • 4

    Spoon the yogurt and egg mixture evenly over the prepared crust in the muffin cups.

  • 5

    Sprinkle the remaining almond flour mixture lightly on top of each cheesecake for added texture.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the centers are just set and slightly jiggly.

  • 7

    Remove from the oven and allow the mini cheesecakes to cool at room temperature. Then, chill them in the refrigerator for at least 2 hours to firm up before serving.