Name: Protein-Packed Vanilla Bean Greek Yogurt Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 2 Egg Whites; 1 tsp Vanilla Extract; 0.5 tsp Granulated Stevia; 15g Almond Flour

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

Enjoy a smooth and creamy Greek yogurt cheesecake that’s bursting with vanilla bean flavor and protein. This versatile treat works perfectly for breakfast, lunch, or dinner, delivering a satisfying balance of tangy Greek yogurt, light cream cheese, and a delicate almond flour crust.

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NUTRITION

Protein

32.2g

Fat

15.6g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

1 tsp Vanilla Extract

0.5 tsp Granulated Stevia

15g Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (163°C).
2
In a small bowl, mix the almond flour with a tiny drop of water (or extra stevia if desired) just until it holds together. Press this mixture firmly into the base of a lined mini cheesecake pan or small ovenproof dish to form an even crust.
3
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla extract, and granulated stevia. Blend until completely smooth and well incorporated.
4
Pour the creamy filling over the prepared almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for about 20 minutes or until the edges are set and the center is just slightly jiggly.
6
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
7
Serve chilled and enjoy your protein-packed dessert that doubles as a versatile meal option.