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 packs a protein punch without compromising on creamy texture. This dessert is built around nonfat Greek yogurt blended with a hint of vanilla whey protein, resting on a delicate almond flour crust and finished with a dollop of tangy topping and a touch of honey for natural sweetness.

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NUTRITION

329kcal
Protein
38g
Fat
10.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate (~15g)

20g Almond Flour

1 oz Nonfat Greek Yogurt (Topping)

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat a small oven-safe dish if preparing the crust warm (optional). For a no-bake version, simply proceed to the next step.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon (if desired) and press firmly into the bottom of a serving dish or mini cheesecake pan to form an even layer for the crust.

  • 3

    In a blender or mixing bowl, blend 170g of nonfat Greek yogurt with 0.5 scoop of vanilla whey protein isolate until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set.

  • 6

    Before serving, top with a 1 oz dollop of nonfat Greek yogurt and drizzle 1 teaspoon of honey evenly over the top for a touch of natural sweetness.

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 packs a protein punch without compromising on creamy texture. This dessert is built around nonfat Greek yogurt blended with a hint of vanilla whey protein, resting on a delicate almond flour crust and finished with a dollop of tangy topping and a touch of honey for natural sweetness.

NUTRITION

329kcal
Protein
38g
Fat
10.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate (~15g)

20g Almond Flour

1 oz Nonfat Greek Yogurt (Topping)

1 teaspoon Honey

PREPARATION

  • 1

    Preheat a small oven-safe dish if preparing the crust warm (optional). For a no-bake version, simply proceed to the next step.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon (if desired) and press firmly into the bottom of a serving dish or mini cheesecake pan to form an even layer for the crust.

  • 3

    In a blender or mixing bowl, blend 170g of nonfat Greek yogurt with 0.5 scoop of vanilla whey protein isolate until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set.

  • 6

    Before serving, top with a 1 oz dollop of nonfat Greek yogurt and drizzle 1 teaspoon of honey evenly over the top for a touch of natural sweetness.