Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy this creamy, protein-packed Greek yogurt cheesecake that offers a delightful balance of tangy Greek yogurt and a subtly sweet almond crust. The luscious filling is fortified with whey protein for an extra nutritional punch, perfect for a satisfying meal any time of day.

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NUTRITION

439kcal
Protein
56.6g
Fat
15.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Lightly grease a small springform pan or ramekin.

  • 2

    Mix the almond flour with half of the egg white until a crumbly dough forms. Press this mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, remaining egg white, whey protein powder, and vanilla extract until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy this creamy, protein-packed Greek yogurt cheesecake that offers a delightful balance of tangy Greek yogurt and a subtly sweet almond crust. The luscious filling is fortified with whey protein for an extra nutritional punch, perfect for a satisfying meal any time of day.

NUTRITION

439kcal
Protein
56.6g
Fat
15.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C). Lightly grease a small springform pan or ramekin.

  • 2

    Mix the almond flour with half of the egg white until a crumbly dough forms. Press this mixture evenly into the bottom of the pan to form a thin crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, remaining egg white, whey protein powder, and vanilla extract until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.