Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A luxurious yet wholesome dessert featuring a velvety blend of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla whey protein for an extra protein boost—all nestled on a light graham cracker crust and topped with fresh, juicy raspberries.

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NUTRITION

347kcal
Protein
39.8g
Fat
8.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

70 grams Low-Fat Cream Cheese

15 grams Vanilla Whey Protein Isolate

10 grams Graham Cracker Crumbs

30 grams Fresh Raspberries

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Whisk until the mixture is completely smooth and uniformly blended.

  • 2

    In a separate small dish, press the graham cracker crumbs firmly into the base of a serving dish or mini cheesecake pan to form an even, light crust.

  • 3

    Pour the creamy yogurt mixture over the graham cracker crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set firmly.

  • 5

    Before serving, top with fresh raspberries for a burst of tart sweetness and a pop of color.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A luxurious yet wholesome dessert featuring a velvety blend of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla whey protein for an extra protein boost—all nestled on a light graham cracker crust and topped with fresh, juicy raspberries.

NUTRITION

347kcal
Protein
39.8g
Fat
8.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

70 grams Low-Fat Cream Cheese

15 grams Vanilla Whey Protein Isolate

10 grams Graham Cracker Crumbs

30 grams Fresh Raspberries

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Whisk until the mixture is completely smooth and uniformly blended.

  • 2

    In a separate small dish, press the graham cracker crumbs firmly into the base of a serving dish or mini cheesecake pan to form an even, light crust.

  • 3

    Pour the creamy yogurt mixture over the graham cracker crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set firmly.

  • 5

    Before serving, top with fresh raspberries for a burst of tart sweetness and a pop of color.