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 Greek Yogurt; 1/4 cup Liquid Egg Whites; 1/2 scoop Vanilla Whey Protein Isolate; 3 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Zest; 1/2 tsp Coconut Oil

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 crustless cheesecake made with protein-rich Greek yogurt and vanilla bean, baked until set with a delicate golden edge.

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NUTRITION

Protein

42.2g

Fat

13.6g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

1/2 scoop Vanilla Whey Protein Isolate

3 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 tsp Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small ramekin with coconut oil.
2
In a medium mixing bowl, whisk the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth and combined.
3
Sift in the vanilla whey protein isolate, almond flour, and monk fruit sweetener, stirring gently with a spatula until no dry clumps remain.
4
Fold in the fresh lemon zest to brighten the flavor profile.
5
Pour the batter into the prepared pan and gently tap it against the counter to remove any trapped air bubbles.
6
Bake for 25-30 minutes, or until the edges are set and the center has a very slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator for at least 2 hours to allow the cheesecake to set into its final creamy texture before serving.