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 lighter spin on cheesecake with this creamy dessert that layers tangy non-fat Greek yogurt and low‐fat cream cheese with a hint of vanilla and a protein boost. The subtle almond meal crust adds a nutty crunch without overshadowing the dessert’s silky texture. An indulgence that satisfies your sweet cravings while keeping your macros in check.

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NUTRITION

337kcal
Protein
40.4g
Fat
14g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup non-fat Greek yogurt (80g)

2 oz low-fat cream cheese (56g)

0.75 scoop vanilla whey protein powder (22.5g)

1 large egg white (33g)

1/8 cup almond meal (14g)

1/2 tsp vanilla extract

1/2 tsp fresh lemon juice

1 tsp stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly spraying with non-stick cooking spray.

  • 2

    In a small bowl, combine the almond meal with a pinch of stevia if desired, then gently press it into the bottom of the pan to form a thin, even crust.

  • 3

    In a separate mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg white until smooth and well incorporated.

  • 4

    Stir in the vanilla extract, fresh lemon juice, and the remaining stevia. Taste and adjust sweetness if necessary.

  • 5

    Pour the mixture over the almond meal crust in the springform pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the cheesecake is set around the edges but still slightly soft in the center.

  • 7

    Remove from the oven and allow to cool completely before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, and enjoy your protein-packed, creamy 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 lighter spin on cheesecake with this creamy dessert that layers tangy non-fat Greek yogurt and low‐fat cream cheese with a hint of vanilla and a protein boost. The subtle almond meal crust adds a nutty crunch without overshadowing the dessert’s silky texture. An indulgence that satisfies your sweet cravings while keeping your macros in check.

NUTRITION

337kcal
Protein
40.4g
Fat
14g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup non-fat Greek yogurt (80g)

2 oz low-fat cream cheese (56g)

0.75 scoop vanilla whey protein powder (22.5g)

1 large egg white (33g)

1/8 cup almond meal (14g)

1/2 tsp vanilla extract

1/2 tsp fresh lemon juice

1 tsp stevia

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform pan by lightly spraying with non-stick cooking spray.

  • 2

    In a small bowl, combine the almond meal with a pinch of stevia if desired, then gently press it into the bottom of the pan to form a thin, even crust.

  • 3

    In a separate mixing bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg white until smooth and well incorporated.

  • 4

    Stir in the vanilla extract, fresh lemon juice, and the remaining stevia. Taste and adjust sweetness if necessary.

  • 5

    Pour the mixture over the almond meal crust in the springform pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the cheesecake is set around the edges but still slightly soft in the center.

  • 7

    Remove from the oven and allow to cool completely before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled, and enjoy your protein-packed, creamy dessert!