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 velvety, protein-packed dessert that blends tangy nonfat Greek yogurt, smooth low‐fat cream cheese, and a scoop of whey protein for an irresistibly creamy cheesecake experience. Finished with a splash of lemon and a hint of vanilla for brightness, this crustless treat is perfect for satisfying a sweet tooth while keeping macros in check.

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NUTRITION

374kcal
Protein
52g
Fat
7.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/4 cup Fresh Blueberries (37g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Vanilla Extract (5g)

Stevia to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or springform pan.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white. Blend these ingredients using a hand mixer or whisk until the mixture is smooth and uniform.

  • 3

    Stir in the lemon juice, vanilla extract, and your preferred amount of stevia, tasting as you go to adjust the sweetness.

  • 4

    Pour the cheesecake mixture into the prepared pan, smoothing out the top.

  • 5

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are slightly set and the center is just firm.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Just before serving, top with fresh blueberries for a burst of flavor and color.

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 velvety, protein-packed dessert that blends tangy nonfat Greek yogurt, smooth low‐fat cream cheese, and a scoop of whey protein for an irresistibly creamy cheesecake experience. Finished with a splash of lemon and a hint of vanilla for brightness, this crustless treat is perfect for satisfying a sweet tooth while keeping macros in check.

NUTRITION

374kcal
Protein
52g
Fat
7.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/4 cup Fresh Blueberries (37g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Vanilla Extract (5g)

Stevia to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or springform pan.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg white. Blend these ingredients using a hand mixer or whisk until the mixture is smooth and uniform.

  • 3

    Stir in the lemon juice, vanilla extract, and your preferred amount of stevia, tasting as you go to adjust the sweetness.

  • 4

    Pour the cheesecake mixture into the prepared pan, smoothing out the top.

  • 5

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are slightly set and the center is just firm.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature. For best texture, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Just before serving, top with fresh blueberries for a burst of flavor and color.