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 refreshing cheesecake that combines tangy nonfat Greek yogurt with a hint of vanilla protein and a crisp almond flour crust. This dessert offers a creamy texture and balanced sweetness, making it a delightful treat that fits your dietary goals.

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NUTRITION

425kcal
Protein
32.6g
Fat
23.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Low-Fat Cream Cheese (56g)

1/3 scoop Vanilla Whey Protein Isolate (approx. 10g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of salt to form the crust. Press this mixture evenly into the base of a small, springform pan lined with parchment paper.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, and honey until the mixture is smooth and uniform.

  • 4

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

  • 5

    Place the pan in the preheated oven and bake for about 18-20 minutes or until the edges begin to set. The center should still be slightly jiggly for a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 2 hours to allow it to fully set.

  • 7

    Serve chilled and enjoy your light, protein-packed dessert.

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 refreshing cheesecake that combines tangy nonfat Greek yogurt with a hint of vanilla protein and a crisp almond flour crust. This dessert offers a creamy texture and balanced sweetness, making it a delightful treat that fits your dietary goals.

NUTRITION

425kcal
Protein
32.6g
Fat
23.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 oz Low-Fat Cream Cheese (56g)

1/3 scoop Vanilla Whey Protein Isolate (approx. 10g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of salt to form the crust. Press this mixture evenly into the base of a small, springform pan lined with parchment paper.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, and honey until the mixture is smooth and uniform.

  • 4

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

  • 5

    Place the pan in the preheated oven and bake for about 18-20 minutes or until the edges begin to set. The center should still be slightly jiggly for a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 2 hours to allow it to fully set.

  • 7

    Serve chilled and enjoy your light, protein-packed dessert.