Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a light, protein-packed dessert that combines the tangy creaminess of nonfat Greek yogurt and a hint of low-fat cream cheese with the smooth boost of whey protein. Resting on a delicate almond flour crust accented by a touch of honey and vanilla, this cheesecake provides a silky texture and satisfying flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
43g
Fat
12.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup (150g) Nonfat Greek Yogurt

0.5 oz (14g) Low-Fat Cream Cheese

25g Whey Protein Isolate (Vanilla flavor)

3 tbsp (21g) Almond Flour

1 tsp (7g) Honey

0.5 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F for the almond flour crust preparation.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press the 3 tbsp into the bottom of a small, springform pan to form an even crust. Bake in the preheated oven for about 5-7 minutes until lightly toasted. Remove and let cool.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, honey, and vanilla extract. Use a whisk or hand mixer to blend until the mixture is smooth and silky.

  • 4

    Pour the protein-rich filling over the cooled almond flour crust, spreading it evenly.

  • 5

    Refrigerate the cheesecake for at least 2 hours or until set. This allows the flavors to meld and the texture to firm up.

  • 6

    Slice and serve chilled. Enjoy your nutrient-packed dessert!

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Enjoy a light, protein-packed dessert that combines the tangy creaminess of nonfat Greek yogurt and a hint of low-fat cream cheese with the smooth boost of whey protein. Resting on a delicate almond flour crust accented by a touch of honey and vanilla, this cheesecake provides a silky texture and satisfying flavor in every bite.

NUTRITION

333kcal
Protein
43g
Fat
12.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup (150g) Nonfat Greek Yogurt

0.5 oz (14g) Low-Fat Cream Cheese

25g Whey Protein Isolate (Vanilla flavor)

3 tbsp (21g) Almond Flour

1 tsp (7g) Honey

0.5 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F for the almond flour crust preparation.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press the 3 tbsp into the bottom of a small, springform pan to form an even crust. Bake in the preheated oven for about 5-7 minutes until lightly toasted. Remove and let cool.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, honey, and vanilla extract. Use a whisk or hand mixer to blend until the mixture is smooth and silky.

  • 4

    Pour the protein-rich filling over the cooled almond flour crust, spreading it evenly.

  • 5

    Refrigerate the cheesecake for at least 2 hours or until set. This allows the flavors to meld and the texture to firm up.

  • 6

    Slice and serve chilled. Enjoy your nutrient-packed dessert!