Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 Large Egg; 2 tablespoons Neufchatel Cheese; 1/4 cup Fresh Raspberries; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A crustless cheesecake made with whipped Greek yogurt and vanilla protein, baked until set and topped with juicy fresh raspberries for a velvety finish.

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NUTRITION

Protein

41.7g

Fat

11.5g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg

2 tablespoons Neufchatel Cheese

1/4 cup Fresh Raspberries

2 tablespoons Monk Fruit Sweetener

1 teaspoon 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 a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, and monk fruit sweetener until completely smooth.
3
Add the egg and vanilla extract, whisking gently until just combined to avoid incorporating too much air.
4
Sift in the vanilla protein powder and fold it into the wet mixture using a spatula until no dry clumps remain.
5
Pour the batter into the prepared pan 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 let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
8
Top with fresh raspberries before serving for a bright, tart contrast.