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 Greek yogurt and vanilla protein cheesecake baked over a light almond-oat crust, finished with a touch of honey for a perfectly silky texture.

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NUTRITION

410kcal
Protein
43.8g
Fat
12.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

11 grams Vanilla Protein Powder

1 large Egg

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

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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

    Combine the almond flour and oat flour in a small bowl with a teaspoon of water to create a moist crumble, then press firmly into the bottom of your pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, honey, and vanilla extract until the batter is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and gently tap the pan on the counter to remove any air bubbles.

  • 5

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

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours to allow the proteins to set into a silky, firm texture.

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 Greek yogurt and vanilla protein cheesecake baked over a light almond-oat crust, finished with a touch of honey for a perfectly silky texture.

NUTRITION

410kcal
Protein
43.8g
Fat
12.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

11 grams Vanilla Protein Powder

1 large Egg

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Combine the almond flour and oat flour in a small bowl with a teaspoon of water to create a moist crumble, then press firmly into the bottom of your pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, honey, and vanilla extract until the batter is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and gently tap the pan on the counter to remove any air bubbles.

  • 5

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

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours to allow the proteins to set into a silky, firm texture.