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 light and creamy protein-packed cheesecake that blends the tangy smoothness of nonfat Greek yogurt with the richness of low-fat cream cheese, accented by the subtle sweetness of honey and a gentle almond flour crust. This dessert is both indulgent and nutritious, offering a smart balance of macronutrients to satisfy your sweet cravings while keeping your protein and calorie goals in check.

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NUTRITION

385kcal
Protein
42.8g
Fat
13.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

3 large Egg Whites

10g Vanilla Whey Protein Powder

1 tsp Honey

15g Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, springform pan by lightly spraying with cooking spray or lining with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Blend until the mixture is smooth and uniform.

  • 3

    Add in the vanilla whey protein powder and honey, and whisk thoroughly to ensure even distribution of all ingredients.

  • 4

    In a separate bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly across the bottom of the prepared pan to form a thin, even crust.

  • 5

    Pour the cheesecake mixture over the almond flour layer, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center still has a slight wobble.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to set up completely.

  • 8

    Slice and serve chilled for a silky, 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 light and creamy protein-packed cheesecake that blends the tangy smoothness of nonfat Greek yogurt with the richness of low-fat cream cheese, accented by the subtle sweetness of honey and a gentle almond flour crust. This dessert is both indulgent and nutritious, offering a smart balance of macronutrients to satisfy your sweet cravings while keeping your protein and calorie goals in check.

NUTRITION

385kcal
Protein
42.8g
Fat
13.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

3 large Egg Whites

10g Vanilla Whey Protein Powder

1 tsp Honey

15g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, springform pan by lightly spraying with cooking spray or lining with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Blend until the mixture is smooth and uniform.

  • 3

    Add in the vanilla whey protein powder and honey, and whisk thoroughly to ensure even distribution of all ingredients.

  • 4

    In a separate bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly across the bottom of the prepared pan to form a thin, even crust.

  • 5

    Pour the cheesecake mixture over the almond flour layer, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center still has a slight wobble.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to set up completely.

  • 8

    Slice and serve chilled for a silky, protein-packed dessert.