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

A velvety protein-packed cheesecake made with Greek yogurt and vanilla bean, baked over a light almond crust and finished with a burst of fresh, juicy blueberries.

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NUTRITION

362kcal
Protein
39.3g
Fat
14.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 ounce Neufchatel Cheese

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of monk fruit to create a crumbly texture, then press it firmly into the bottom of the ramekin to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake mixture over the almond crust and gently drop the fresh blueberries on top.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to allow the texture to become silky and fully set.

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

A velvety protein-packed cheesecake made with Greek yogurt and vanilla bean, baked over a light almond crust and finished with a burst of fresh, juicy blueberries.

NUTRITION

362kcal
Protein
39.3g
Fat
14.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 ounce Neufchatel Cheese

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of monk fruit to create a crumbly texture, then press it firmly into the bottom of the ramekin to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake mixture over the almond crust and gently drop the fresh blueberries on top.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to allow the texture to become silky and fully set.