Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Whipped Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a burst of juicy blueberries and a hint of lemon.

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NUTRITION

402kcal
Protein
32.5g
Fat
18.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150g 2% Plain Greek Yogurt

8g Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1 tbsp Maple Syrup

1/4 cup Fresh Blueberries

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or a drop of maple syrup to form a crumbly dough and press it firmly into the bottom of the dish to form the crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg, and maple syrup until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond crust and scatter the fresh blueberries across the top.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least two hours to set before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Whipped Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a burst of juicy blueberries and a hint of lemon.

NUTRITION

402kcal
Protein
32.5g
Fat
18.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150g 2% Plain Greek Yogurt

8g Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1 tbsp Maple Syrup

1/4 cup Fresh Blueberries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or a drop of maple syrup to form a crumbly dough and press it firmly into the bottom of the dish to form the crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg, and maple syrup until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond crust and scatter the fresh blueberries across the top.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least two hours to set before serving.