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

A smooth and luscious protein-packed cheesecake that strikes the perfect balance between indulgence and nutrition. This dessert layers creamy nonfat Greek yogurt and reduced-fat cream cheese with a subtle boost of whey protein, all set atop a lightly crunchy almond flour crust. Finished with a hint of natural honey and a splash of zesty lemon, it’s a delightful treat that satisfies your sweet cravings while keeping you aligned with your dietary goals.

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NUTRITION

449kcal
Protein
41g
Fat
20.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Reduced Fat Cream Cheese

15g Whey Protein Isolate

25g Almond Flour

7g Honey

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasted almond crust, though the cheesecake filling itself won’t require baking.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of water (optional) to gently press into the base of a silicone or non-stick ramekin. Bake for 5-7 minutes until lightly toasted, then set aside to cool.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, reduced fat cream cheese, and whey protein isolate until the mixture is completely smooth.

  • 4

    Stir in the honey and lemon juice, ensuring they are evenly incorporated into the creamy mixture.

  • 5

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

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 7

    Serve chilled, and enjoy this light yet indulgently creamy protein-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

A smooth and luscious protein-packed cheesecake that strikes the perfect balance between indulgence and nutrition. This dessert layers creamy nonfat Greek yogurt and reduced-fat cream cheese with a subtle boost of whey protein, all set atop a lightly crunchy almond flour crust. Finished with a hint of natural honey and a splash of zesty lemon, it’s a delightful treat that satisfies your sweet cravings while keeping you aligned with your dietary goals.

NUTRITION

449kcal
Protein
41g
Fat
20.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Reduced Fat Cream Cheese

15g Whey Protein Isolate

25g Almond Flour

7g Honey

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasted almond crust, though the cheesecake filling itself won’t require baking.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of water (optional) to gently press into the base of a silicone or non-stick ramekin. Bake for 5-7 minutes until lightly toasted, then set aside to cool.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, reduced fat cream cheese, and whey protein isolate until the mixture is completely smooth.

  • 4

    Stir in the honey and lemon juice, ensuring they are evenly incorporated into the creamy mixture.

  • 5

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

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 7

    Serve chilled, and enjoy this light yet indulgently creamy protein-packed dessert.