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

Oven-baked cheesecake made with thick Greek yogurt and vanilla protein, layered over a crisp graham cracker crust with a hint of warm vanilla.

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NUTRITION

396kcal
Protein
34.9g
Fat
16.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1/2 large Egg

30 grams Graham Cracker Crumbs

2 teaspoons Coconut Oil

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PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    Combine the graham cracker crumbs and melted coconut oil in a small bowl until the texture of wet sand.

  • 3

    Press the mixture firmly into the bottom of a small oven-safe ramekin.

  • 4

    Whisk the Greek yogurt, vanilla protein powder, half of the beaten egg, and a splash of vanilla extract until completely smooth.

  • 5

    Pour the batter over the prepared crust.

  • 6

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.

  • 7

    Cool to room temperature then refrigerate for at least 3 hours to 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

Oven-baked cheesecake made with thick Greek yogurt and vanilla protein, layered over a crisp graham cracker crust with a hint of warm vanilla.

NUTRITION

396kcal
Protein
34.9g
Fat
16.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1/2 large Egg

30 grams Graham Cracker Crumbs

2 teaspoons Coconut Oil

PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    Combine the graham cracker crumbs and melted coconut oil in a small bowl until the texture of wet sand.

  • 3

    Press the mixture firmly into the bottom of a small oven-safe ramekin.

  • 4

    Whisk the Greek yogurt, vanilla protein powder, half of the beaten egg, and a splash of vanilla extract until completely smooth.

  • 5

    Pour the batter over the prepared crust.

  • 6

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.

  • 7

    Cool to room temperature then refrigerate for at least 3 hours to set.