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 baked protein cheesecake made with Greek yogurt and low-fat cream cheese, chilled and topped with fresh raspberries for a finish that is perfectly velvety.

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NUTRITION

311kcal
Protein
33.4g
Fat
10.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1.5 ounces Low-fat Cream Cheese

2 tablespoons Liquid Egg Whites

1/4 scoop Vanilla Whey Protein Powder

1/2 sheet Graham Cracker Crumbs

1/4 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    Crush the graham cracker sheet into fine crumbs and press them firmly into the bottom of the prepared pan to create a light base.

  • 3

    In a medium bowl, whisk together the non-fat Greek yogurt, softened low-fat cream cheese, and monk fruit sweetener until the mixture is completely smooth and lump-free.

  • 4

    Gently stir in the liquid egg whites, vanilla extract, and vanilla whey protein powder until just combined, ensuring you do not over-beat the batter.

  • 5

    Pour the cheesecake mixture over the graham cracker base and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator for at least 3 hours to set fully.

  • 8

    Garnish with fresh raspberries just before serving for a bright, tart contrast to the creamy filling.

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 baked protein cheesecake made with Greek yogurt and low-fat cream cheese, chilled and topped with fresh raspberries for a finish that is perfectly velvety.

NUTRITION

311kcal
Protein
33.4g
Fat
10.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1.5 ounces Low-fat Cream Cheese

2 tablespoons Liquid Egg Whites

1/4 scoop Vanilla Whey Protein Powder

1/2 sheet Graham Cracker Crumbs

1/4 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    Crush the graham cracker sheet into fine crumbs and press them firmly into the bottom of the prepared pan to create a light base.

  • 3

    In a medium bowl, whisk together the non-fat Greek yogurt, softened low-fat cream cheese, and monk fruit sweetener until the mixture is completely smooth and lump-free.

  • 4

    Gently stir in the liquid egg whites, vanilla extract, and vanilla whey protein powder until just combined, ensuring you do not over-beat the batter.

  • 5

    Pour the cheesecake mixture over the graham cracker base and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator for at least 3 hours to set fully.

  • 8

    Garnish with fresh raspberries just before serving for a bright, tart contrast to the creamy filling.