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

Indulge in this light, no-bake protein cheesecake that perfectly melds the creamy tang of nonfat Greek yogurt with the subtle sweetness of honey and a hint of vanilla from whey protein. The almond flour crust lends a delicate crunch and nutty aroma, making this dessert a satisfying way to hit your macro goals while treating yourself to a dessert that’s both refreshing and delicious.

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NUTRITION

382kcal
Protein
42g
Fat
15g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

25g Vanilla Whey Protein Isolate

1.5 tsp Honey

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PREPARATION

  • 1

    In a small bowl, stir together 1/4 cup almond flour with a teaspoon of water until it forms a crumbly, pressed consistency. Press this mixture evenly into the base of a small, ideally springform, pan to create your crust.

  • 2

    In a blender or food processor, combine the 150g of nonfat Greek yogurt, 25g of vanilla whey protein isolate, and 1.5 teaspoons of honey. Blend until completely smooth and creamy.

  • 3

    Pour the blended filling onto the prepared almond flour crust, smoothing out the top with a spatula.

  • 4

    Cover the pan and refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.

  • 5

    Once set, slice and enjoy this refreshing, protein-packed dessert chilled.

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

Indulge in this light, no-bake protein cheesecake that perfectly melds the creamy tang of nonfat Greek yogurt with the subtle sweetness of honey and a hint of vanilla from whey protein. The almond flour crust lends a delicate crunch and nutty aroma, making this dessert a satisfying way to hit your macro goals while treating yourself to a dessert that’s both refreshing and delicious.

NUTRITION

382kcal
Protein
42g
Fat
15g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

150g Nonfat Greek Yogurt

25g Vanilla Whey Protein Isolate

1.5 tsp Honey

PREPARATION

  • 1

    In a small bowl, stir together 1/4 cup almond flour with a teaspoon of water until it forms a crumbly, pressed consistency. Press this mixture evenly into the base of a small, ideally springform, pan to create your crust.

  • 2

    In a blender or food processor, combine the 150g of nonfat Greek yogurt, 25g of vanilla whey protein isolate, and 1.5 teaspoons of honey. Blend until completely smooth and creamy.

  • 3

    Pour the blended filling onto the prepared almond flour crust, smoothing out the top with a spatula.

  • 4

    Cover the pan and refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.

  • 5

    Once set, slice and enjoy this refreshing, protein-packed dessert chilled.