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

Enjoy a luscious and creamy cheesecake that combines the tang of Greek yogurt and the smoothness of low‐fat cream cheese, lightly accented with almond butter and a hint of honey. This dessert strikes a delicate balance between indulgence and nutritious protein support, perfect for a satisfying treat without compromising your dietary goals.

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NUTRITION

521kcal
Protein
38.4g
Fat
29g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Date Paste (15g)

3/4 cup Nonfat Greek Yogurt (175g)

3 oz Low-Fat Cream Cheese (85g)

2 Egg Whites (approx. 66g)

1 tablespoon Almond Butter (16g)

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour and date paste. Mix until a crumbly, sticky mixture forms. Press this mixture evenly into the base of a small, springform pan to create the crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cream cheese, egg whites, almond butter, and honey. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the pressed crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes, just until the edges begin to set. Avoid overbaking to maintain a creamy center.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours before serving.

  • 7

    Slice and enjoy your guilt-free, protein-rich dessert!

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

Enjoy a luscious and creamy cheesecake that combines the tang of Greek yogurt and the smoothness of low‐fat cream cheese, lightly accented with almond butter and a hint of honey. This dessert strikes a delicate balance between indulgence and nutritious protein support, perfect for a satisfying treat without compromising your dietary goals.

NUTRITION

521kcal
Protein
38.4g
Fat
29g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tablespoon Date Paste (15g)

3/4 cup Nonfat Greek Yogurt (175g)

3 oz Low-Fat Cream Cheese (85g)

2 Egg Whites (approx. 66g)

1 tablespoon Almond Butter (16g)

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour and date paste. Mix until a crumbly, sticky mixture forms. Press this mixture evenly into the base of a small, springform pan to create the crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cream cheese, egg whites, almond butter, and honey. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the pressed crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 minutes, just until the edges begin to set. Avoid overbaking to maintain a creamy center.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours before serving.

  • 7

    Slice and enjoy your guilt-free, protein-rich dessert!