Name: Creamy Vanilla Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 tbsp Liquid Egg Whites; 2 tbsp Fat-Free Cottage Cheese; 1 tsp Vanilla Extract; 3 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener

Creamy Vanilla Greek Yogurt Protein Cheesecake

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Greek Yogurt Protein Cheesecake

Baked vanilla bean cheesecake made with protein-rich Greek yogurt and a light almond base, offering a decadent and velvety finish.

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NUTRITION

Protein

48.3g

Fat

11.2g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tbsp Liquid Egg Whites

2 tbsp Fat-Free Cottage Cheese

1 tsp Vanilla Extract

3 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
Place the non-fat cottage cheese in a blender and process until completely smooth and creamy.
3
Add the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener to the blender and pulse until the batter is silky.
4
Press the almond flour firmly into the bottom of the prepared pan to create a thin, even crust layer.
5
Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.
6
Bake for 25 to 30 minutes until the edges are slightly firm but the center still has a gentle jiggle.
7
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
8
Chill for at least 3 hours, or overnight, to allow the cheesecake to set into its signature velvety texture.