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 baked cheesecake made with protein-rich Greek yogurt and vanilla whey, finished with a buttery almond flour base and a hint of toasted almond.

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NUTRITION

427kcal
Protein
54.5g
Fat
17g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

2 tablespoons Almond Flour

1 tablespoon Almond Butter

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and almond butter together until a crumbly dough forms, then press it firmly into the bottom of the pan to create the base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein powder, and liquid egg whites until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the prepared almond base and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to allow the texture to become firm and creamy.

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 baked cheesecake made with protein-rich Greek yogurt and vanilla whey, finished with a buttery almond flour base and a hint of toasted almond.

NUTRITION

427kcal
Protein
54.5g
Fat
17g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

2 tablespoons Almond Flour

1 tablespoon Almond Butter

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and almond butter together until a crumbly dough forms, then press it firmly into the bottom of the pan to create the base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein powder, and liquid egg whites until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the prepared almond base and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to allow the texture to become firm and creamy.