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

Baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, finished with fresh lemon zest and a silky smooth texture.

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NUTRITION

335kcal
Protein
40.3g
Fat
13.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Isolate

25 grams Blanched Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl to create a sandy texture, then press it firmly into the bottom of the prepared pan to form a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely uniform and lump-free.

  • 4

    Pour the cheesecake mixture over the almond base and gently tap the pan on the counter to release any trapped air bubbles.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to allow it to set into a firm, sliceable consistency.

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

Baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, finished with fresh lemon zest and a silky smooth texture.

NUTRITION

335kcal
Protein
40.3g
Fat
13.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Isolate

25 grams Blanched Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl to create a sandy texture, then press it firmly into the bottom of the prepared pan to form a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely uniform and lump-free.

  • 4

    Pour the cheesecake mixture over the almond base and gently tap the pan on the counter to release any trapped air bubbles.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to allow it to set into a firm, sliceable consistency.