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 refreshing and protein-packed cheesecake that boasts the tangy creaminess of Greek yogurt melded with the smooth richness of low‐fat cream cheese, all elevated with a touch of vanilla whey protein. This dessert combines a light, no‐bake filling with a delicate almond flour crust, making it a deliciously balanced treat that satisfies your sweet cravings while aligning perfectly with your nutritional goals.

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NUTRITION

402kcal
Protein
46.1g
Fat
16.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

3 tbsp Almond Flour (21g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and press it firmly into the base of a mini cheesecake pan or small serving dishes to form a thin crust layer.

  • 2

    In a separate mixing bowl, whisk the egg white until slightly frothy.

  • 3

    Add the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder to the bowl with the egg white. Mix thoroughly until the mixture is completely smooth and uniform in texture.

  • 4

    Pour the cheesecake filling mixture over the prepared almond flour crust, spreading it out evenly.

  • 5

    Cover the pan or dishes with plastic wrap and refrigerate for at least 2 hours, allowing the cheesecake to set and flavors to meld.

  • 6

    Once set, serve chilled and enjoy a creamy, protein-packed dessert that meets 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

A refreshing and protein-packed cheesecake that boasts the tangy creaminess of Greek yogurt melded with the smooth richness of low‐fat cream cheese, all elevated with a touch of vanilla whey protein. This dessert combines a light, no‐bake filling with a delicate almond flour crust, making it a deliciously balanced treat that satisfies your sweet cravings while aligning perfectly with your nutritional goals.

NUTRITION

402kcal
Protein
46.1g
Fat
16.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1 large Egg White (33g)

3 tbsp Almond Flour (21g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour and press it firmly into the base of a mini cheesecake pan or small serving dishes to form a thin crust layer.

  • 2

    In a separate mixing bowl, whisk the egg white until slightly frothy.

  • 3

    Add the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder to the bowl with the egg white. Mix thoroughly until the mixture is completely smooth and uniform in texture.

  • 4

    Pour the cheesecake filling mixture over the prepared almond flour crust, spreading it out evenly.

  • 5

    Cover the pan or dishes with plastic wrap and refrigerate for at least 2 hours, allowing the cheesecake to set and flavors to meld.

  • 6

    Once set, serve chilled and enjoy a creamy, protein-packed dessert that meets your nutritional goals.