Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 2 tablespoons Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with tangy Greek yogurt and vanilla protein, finished with a bright hint of lemon zest and a silky smooth texture.

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NUTRITION

Protein

39.9g

Fat

12.8g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1 Large Egg

2 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan with coconut oil spray.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is completely smooth and combined.
3
Gently fold in the vanilla protein powder, almond flour, monk fruit sweetener, and lemon zest, stirring until no dry clumps remain.
4
Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are golden and set but the center still has a slight jiggle.
6
Remove from the oven and allow to cool at room temperature for 30 minutes.
7
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to set into a firm, creamy consistency before serving.