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

Enjoy a light, tangy, and protein-packed cheesecake dessert that delivers a creamy texture with a delicate almond flour crust. This dessert integrates the rich flavors of nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla, all boosted with a touch of whey protein to help meet your nutritional goals.

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NUTRITION

325kcal
Protein
41.7g
Fat
10.6g
Carbs
14.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop (approx. 15g) Whey Protein Isolate

1/8 cup Almond Flour (14g)

1 tsp Vanilla Extract

1 tbsp Lemon Juice

1 tsp Sweetener

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    In a small bowl, combine the almond flour and a pinch of sweetener to form the crust. Press this mixture firmly into the bottom of your dish to create an even layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, whey protein isolate, vanilla extract, lemon juice, and remaining sweetener until the mixture is smooth and well blended.

  • 4

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

  • 5

    Place the dish in the preheated oven and bake for 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

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

  • 7

    Serve chilled for a refreshing, 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

Enjoy a light, tangy, and protein-packed cheesecake dessert that delivers a creamy texture with a delicate almond flour crust. This dessert integrates the rich flavors of nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla, all boosted with a touch of whey protein to help meet your nutritional goals.

NUTRITION

325kcal
Protein
41.7g
Fat
10.6g
Carbs
14.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop (approx. 15g) Whey Protein Isolate

1/8 cup Almond Flour (14g)

1 tsp Vanilla Extract

1 tbsp Lemon Juice

1 tsp Sweetener

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    In a small bowl, combine the almond flour and a pinch of sweetener to form the crust. Press this mixture firmly into the bottom of your dish to create an even layer.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, whey protein isolate, vanilla extract, lemon juice, and remaining sweetener until the mixture is smooth and well blended.

  • 4

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

  • 5

    Place the dish in the preheated oven and bake for 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

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

  • 7

    Serve chilled for a refreshing, protein-packed dessert.