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 light and satisfying mini cheesecake that perfectly balances creamy textures and a hint of tanginess. With a delicate graham cracker crust and a protein-packed filling featuring Greek yogurt, low fat cream cheese, and a touch of whey protein, this dessert is a guilt-free indulgence that delights the palate while keeping your macros on track.

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NUTRITION

341kcal
Protein
39.7g
Fat
10g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Graham Cracker Crumbs (15g)

170g Nonfat Plain Greek Yogurt

2 oz Low Fat Cream Cheese (56g)

15g Vanilla Whey Protein Isolate

1 large Egg White

Stevia to taste

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of stevia (optional) if a touch of sweetness is desired. Press the crumbs firmly on the bottom of the pan to form an even crust.

  • 3

    In a medium mixing bowl, whisk together the nonfat Greek yogurt, low fat cream cheese, vanilla whey protein isolate, and egg white until the mixture is smooth and uniform. Stir in the lemon juice and adjust sweetness with additional stevia if needed.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center merely jiggles when gently shaken.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Serve chilled directly from the pan. Enjoy a slice of guilt-free, protein-packed cheesecake!

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 light and satisfying mini cheesecake that perfectly balances creamy textures and a hint of tanginess. With a delicate graham cracker crust and a protein-packed filling featuring Greek yogurt, low fat cream cheese, and a touch of whey protein, this dessert is a guilt-free indulgence that delights the palate while keeping your macros on track.

NUTRITION

341kcal
Protein
39.7g
Fat
10g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Graham Cracker Crumbs (15g)

170g Nonfat Plain Greek Yogurt

2 oz Low Fat Cream Cheese (56g)

15g Vanilla Whey Protein Isolate

1 large Egg White

Stevia to taste

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of stevia (optional) if a touch of sweetness is desired. Press the crumbs firmly on the bottom of the pan to form an even crust.

  • 3

    In a medium mixing bowl, whisk together the nonfat Greek yogurt, low fat cream cheese, vanilla whey protein isolate, and egg white until the mixture is smooth and uniform. Stir in the lemon juice and adjust sweetness with additional stevia if needed.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center merely jiggles when gently shaken.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Serve chilled directly from the pan. Enjoy a slice of guilt-free, protein-packed cheesecake!