Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Plain Greek Yogurt; 10g Vanilla Whey Protein Isolate; 2 Large Egg Whites; 60g Low-Fat Cream Cheese; 10g Almond Flour; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 1 tsp Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with Greek yogurt and vanilla protein, finished with a bright hint of lemon zest for a silky texture.

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NUTRITION

Protein

40.3g

Fat

14.3g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

10g Vanilla Whey Protein Isolate

2 Large Egg Whites

60g Low-Fat Cream Cheese

10g Almond Flour

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, press the almond flour into the bottom of the pan to create a thin, even base.
3
In a medium mixing bowl, whisk together the softened low-fat cream cheese and monk fruit sweetener until smooth.
4
Add the Greek yogurt, vanilla extract, and lemon zest, stirring until fully incorporated.
5
Gently fold in the vanilla protein powder and egg whites until the batter is creamy and no lumps remain.
6
Pour the mixture over the almond flour base and smooth the top with a spatula.
7
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and allow to cool to room temperature before refrigerating for at least 3 hours to set completely.
9
Serve chilled, optionally topped with a few fresh berries.