Name: 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; 1 scoop Vanilla Whey Protein Powder; 1/4 cup Egg Whites; 1 tbsp Almond Flour; 1 tbsp Almond Butter; 1 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

Greek Yogurt Protein Cheesecake

A velvety cheesecake made with Greek yogurt and vanilla protein, baked until set and finished with a creamy almond butter swirl.

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NUTRITION

Protein

58.9g

Fat

13.9g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Egg Whites

1 tbsp Almond Flour

1 tbsp Almond Butter

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the cheesecake mixture over the almond flour base in the pan.
5
Warm the almond butter slightly so it is runny, then drop small dollops onto the top of the cheesecake batter.
6
Use a toothpick or a knife to gently swirl the almond butter through the top layer for a marbled effect.
7
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle when shaken.
8
Remove from the oven and allow it to cool at room temperature for 30 minutes.
9
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to firm up before slicing.