Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 tbsp Liquid Egg Whites; 4 tbsp Almond Flour; 1 tsp Coconut Oil, melted; 0.5 cup Fresh Raspberries; 1 tsp Monkfruit Sweetener (optional); 0.5 tsp Vanilla Extract

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 velvety Greek yogurt cheesecake baked with a nutty almond flour crust and topped with a vibrant burst of fresh raspberries.

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NUTRITION

Protein

46.7g

Fat

20.4g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 tbsp Liquid Egg Whites

4 tbsp Almond Flour

1 tsp Coconut Oil, melted

0.5 cup Fresh Raspberries

1 tsp Monkfruit Sweetener (optional)

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
8
Top with fresh raspberries just before serving for a bright, tart finish.