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, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with the creaminess of light cream cheese and a subtle hint of vanilla. A delicate graham cracker crust, bound with a touch of unsalted butter, makes for a perfectly balanced dessert that satisfies your sweet tooth while supporting your protein goals.

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NUTRITION

379kcal
Protein
34.6g
Fat
12.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Light Cream Cheese

1 Egg White (33g)

0.33 scoop Vanilla Whey Protein Powder (~15g)

30g Graham Cracker Crumbs

1 teaspoon Unsalted Butter

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or individual ramekins.

  • 2

    In a bowl, combine the nonfat Greek yogurt, light cream cheese, egg white, and vanilla whey protein powder. Mix until the batter is smooth and well-incorporated.

  • 3

    In a separate small bowl, mix the graham cracker crumbs with the melted unsalted butter until the crumbs are evenly moistened.

  • 4

    Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust.

  • 5

    Pour the cheesecake batter over the crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy this creamy, protein-rich dessert while staying within your nutritional goals.

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, protein-packed cheesecake that marries the tanginess of nonfat Greek yogurt with the creaminess of light cream cheese and a subtle hint of vanilla. A delicate graham cracker crust, bound with a touch of unsalted butter, makes for a perfectly balanced dessert that satisfies your sweet tooth while supporting your protein goals.

NUTRITION

379kcal
Protein
34.6g
Fat
12.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Light Cream Cheese

1 Egg White (33g)

0.33 scoop Vanilla Whey Protein Powder (~15g)

30g Graham Cracker Crumbs

1 teaspoon Unsalted Butter

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or individual ramekins.

  • 2

    In a bowl, combine the nonfat Greek yogurt, light cream cheese, egg white, and vanilla whey protein powder. Mix until the batter is smooth and well-incorporated.

  • 3

    In a separate small bowl, mix the graham cracker crumbs with the melted unsalted butter until the crumbs are evenly moistened.

  • 4

    Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust.

  • 5

    Pour the cheesecake batter over the crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy this creamy, protein-rich dessert while staying within your nutritional goals.