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 light yet indulgent dessert that packs a protein punch! This creamy cheesecake blends nonfat Greek yogurt, silky fat-free cream cheese, and a touch of egg whites with a hint of vanilla from whey protein isolate, all set on a crunchy almond flour crust. Its smooth texture and balanced flavor makes it a delightful treat that satisfies your sweet cravings while keeping your macros in check.

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NUTRITION

419kcal
Protein
51g
Fat
15.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat Greek yogurt (170g)

2 large egg whites (66g)

2.5 oz fat-free cream cheese (70g)

1/2 scoop vanilla whey protein isolate (15g)

1/4 cup almond flour (28g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, otherwise prepare a chilled setting for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener or a drop of water if needed to slightly moisten; then press this mixture evenly into the base of a small round pan to form the crust.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, egg whites, fat-free cream cheese, and the 1/2 scoop of vanilla whey protein isolate until the mixture is smooth and well combined.

  • 4

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

  • 5

    For a baked cheesecake, place the pan in the oven and bake for about 20 minutes until the edges set; then cool completely before refrigerating. For a no-bake version, cover the pan and refrigerate for at least 4 hours or until fully set.

  • 6

    Slice and serve chilled. Enjoy your protein-packed cheesecake that deliciously satisfies your sweet tooth while keeping your macros in check.

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 light yet indulgent dessert that packs a protein punch! This creamy cheesecake blends nonfat Greek yogurt, silky fat-free cream cheese, and a touch of egg whites with a hint of vanilla from whey protein isolate, all set on a crunchy almond flour crust. Its smooth texture and balanced flavor makes it a delightful treat that satisfies your sweet cravings while keeping your macros in check.

NUTRITION

419kcal
Protein
51g
Fat
15.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat Greek yogurt (170g)

2 large egg whites (66g)

2.5 oz fat-free cream cheese (70g)

1/2 scoop vanilla whey protein isolate (15g)

1/4 cup almond flour (28g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, otherwise prepare a chilled setting for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener or a drop of water if needed to slightly moisten; then press this mixture evenly into the base of a small round pan to form the crust.

  • 3

    In a larger mixing bowl, whisk together the nonfat Greek yogurt, egg whites, fat-free cream cheese, and the 1/2 scoop of vanilla whey protein isolate until the mixture is smooth and well combined.

  • 4

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

  • 5

    For a baked cheesecake, place the pan in the oven and bake for about 20 minutes until the edges set; then cool completely before refrigerating. For a no-bake version, cover the pan and refrigerate for at least 4 hours or until fully set.

  • 6

    Slice and serve chilled. Enjoy your protein-packed cheesecake that deliciously satisfies your sweet tooth while keeping your macros in check.