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 cheesecake made with Greek yogurt and a nutty almond crust, topped with fresh blueberries for a burst of juicy sweetness.

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NUTRITION

425kcal
Protein
37.2g
Fat
17.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

10g Vanilla Protein Powder

3 tbsp Liquid Egg Whites

1 oz Neufchatel Cheese

3 tbsp Almond Flour

1 tbsp Maple Syrup

20g 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

    In a small bowl, combine the almond flour and maple syrup until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.

  • 3

    In a blender or food processor, combine the Greek yogurt, protein powder, egg whites, and Neufchatel cheese until the mixture is completely smooth.

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.

  • 7

    Refrigerate for at least 2 hours to allow the texture to firm up before topping with fresh blueberries and 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

A velvety protein cheesecake made with Greek yogurt and a nutty almond crust, topped with fresh blueberries for a burst of juicy sweetness.

NUTRITION

425kcal
Protein
37.2g
Fat
17.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

10g Vanilla Protein Powder

3 tbsp Liquid Egg Whites

1 oz Neufchatel Cheese

3 tbsp Almond Flour

1 tbsp Maple Syrup

20g Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and maple syrup until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.

  • 3

    In a blender or food processor, combine the Greek yogurt, protein powder, egg whites, and Neufchatel cheese until the mixture is completely smooth.

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.

  • 7

    Refrigerate for at least 2 hours to allow the texture to firm up before topping with fresh blueberries and serving.