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Pint Prep recipe

high proteincheesecakevanillastandard 16oz

Vanilla Cheesecake Yogurt Pint

Name: Vanilla Cheesecake Yogurt Pint
Prep time: 8 min
Total time: 1440 min
Yield: 2 servings
Ingredients: 205 ml Ultrafiltered skim milk; 1/2 cup Nonfat Greek yogurt; 2 tbsp Light cream cheese; 2/3 scoop Vanilla whey isolate; 1 tsp Vanilla extract; scant serving Sugar-free pudding mix

A cheesecake-style vanilla pint that balances yogurt tang, light cream cheese, and a protein-supported base.

Close to the fill line24h freeze2 servings430 ml max fill

Calories

177.5

Protein

23.2g

Carbs

11.2g

Fat

3.1g

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Save and adapt

Make a private working copy.

Save Vanilla Cheesecake Yogurt Pint to your dashboard before you change ingredients, steps, freezer timing, or spin notes. The public recipe stays unchanged.

Editable

Tune macros, steps, and ingredient notes.

Dashboard copy

Opens in your private recipe library.

Signed-out path

Make at a glance

Mix, freeze, then spin this pint.

1
Mix the base
Measure the base, blend smooth, and stop below 430 ml before the cup goes into the freezer.
2
Freeze it solid
Freeze the cup flat for 24 hours so the center has time to set before spinning.
3
Spin and adjust
Run frozen yogurt, then use the first texture fix below if the pint needs help.

Quick take

Basic nutrition: 177.5 calories and 23.2g protein per serving.
Container fit: Built for a 16 oz pint container in a home pint machine; keep the mix under 430 ml.
First texture fix: Powdery: Add 20g milk before respinning or increase pudding mix by 2g next time.

Kitchen mode

Make the pint

Vanilla Cheesecake Yogurt Pint / frozen yogurt / 430 ml max fill.

0 / 9 complete0%

Next up

Measure Ultrafiltered skim milk

205 ml / 210g in mix

Ingredient checklist

Ultrafiltered skim milk205 mlNonfat Greek yogurt1/2 cupLight cream cheese2 tbspVanilla whey isolate2/3 scoopVanilla extract1 tspSugar-free pudding mixscant serving

Steps

1Blend the baseBlend until the protein, dairy, flavorings, sweetener, and stabilizer are fully smooth.2Freeze levelPour below the 430 ml max fill target, level the surface, and freeze for 24 hours.3Spin and adjustRun frozen yogurt mode. If the center is powdery or crumbly, add 1 tbsp liquid and respin once.

Freeze clock

24h freeze / 430 ml max

Batch guardrails

Max fill: 430 ml
Freeze: 24h
Mode: frozen yogurt

Ingredients

Ultrafiltered skim milk

205 ml

210g in mix

Nonfat Greek yogurt

1/2 cup

125g in mix

Light cream cheese

2 tbsp

32g in mix

Vanilla whey isolate

2/3 scoop

20g in mix

Vanilla extract

1 tsp

4.2g in mix

Sugar-free pudding mix

scant serving

7g in mix

Macro source notes

Can I trust these macros?

Brand-variable

What Brand-variable means

Brand-variable means powders, sweeteners, stabilizers, or mix-ins may differ meaningfully from your package label. Treat the numbers as a starting estimate.

Best next check

Check the ingredients listed below against your package labels before relying on exact calories or protein.

Source mix: 6 ingredients checked; USDA: 2Pint Prep average: 4
Brand label match: 4 ingredients to match; 2 brand-variable rows
Per serving: 177.5 cal / 23.2g protein; 11.2g carbs / 3.1g fat

Check package labels before precise tracking

The recipe still works as a kitchen guide, but these rows can move calories or protein when your brand differs.

Vanilla whey isolatePint Prep average / Seeded protein powder average20g / Brand-variable
Sugar-free pudding mixPint Prep average / Seeded label average; brands vary7g / Brand-variable
Ultrafiltered skim milkPint Prep average / Seeded generic label average210g / Reviewed average
Light cream cheesePint Prep average / Seeded light cream cheese label average32g / Reviewed average

Full macro source list

Ultrafiltered skim milk

Pint Prep average: Seeded generic label average

210g / Reviewed average

Nonfat Greek yogurt

USDA: USDA-style generic yogurt reference

125g / Reference-matched

Light cream cheese

Pint Prep average: Seeded light cream cheese label average

32g / Reviewed average

Vanilla whey isolate

Pint Prep average: Seeded protein powder average

20g / Brand-variable

Vanilla extract

USDA: USDA-style vanilla extract reference

4.2g / Reference-matched

Sugar-free pudding mix

Pint Prep average: Seeded label average; brands vary

7g / Brand-variable

Related pints

Banana Cream Protein Pint

176.5 cal / 18.8g protein

Blueberry Banana Sorbet Pint

117.9 cal / 1.7g protein

Blueberry Cheesecake Lite Pint

178.4 cal / 21g protein

Flavor cue

Cheesecake

Pint fit check

frozen yogurt

Cheesecake

Basic nutrition

177.5 cal

23.2g protein

473 ml cup

430 ml fill

24h freeze

Compare this pint

Use these paths when this recipe raises a bigger macro, flavor, cup-size, or texture question.

Place it in a macro plan

Compare this recipe by protein, calories, cup size, and texture risk before changing the base.

Read macro guide

Use in a home pint machine

Use the independent guide when you want Ninja CREAMi-style context for protein, cup fit, and spin notes.

Read Creami-style guide

Pudding mix decision

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High-protein paths

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Need another cup size?

Convert this standard pint to a deluxe cup with the ingredients already filled in.

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Simple fit check

Close to the fill line

Leave a little extra headroom after blending, especially if your mix gets foamy.

Estimated mix volume 398 ml is close to the 430 ml max fill.

Advanced machine details

Mode: frozen yogurt
Estimated fill: 398 ml / 93%
Container: 473 ml
Max fill: 430 ml

Texture fixes

Powdery

Add 20g milk before respinning or increase pudding mix by 2g next time.

Muted flavor

Increase the primary flavor by 10-15% or add a pinch of salt before the next freeze.

Browse high-protein

Check dry texture

Use this if a lean base turns dry, powdery, or crumbly before it turns creamy.

Fix crumbly texture

Vanilla Cheesecake Yogurt Pint (23g Protein) | Pint Prep