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 an almond flour base, finished with a hint of vanilla and a perfectly toasted edge.

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NUTRITION

348kcal
Protein
32.6g
Fat
12.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 Large Egg

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or maple syrup to create a crumbly paste, then press it into the bottom of a 4-inch springform pan or a large ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg, maple syrup, and vanilla extract until the batter is completely smooth and well-combined.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden, 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 2 hours to allow the cheesecake to fully set before serving.

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 an almond flour base, finished with a hint of vanilla and a perfectly toasted edge.

NUTRITION

348kcal
Protein
32.6g
Fat
12.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 Large Egg

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or maple syrup to create a crumbly paste, then press it into the bottom of a 4-inch springform pan or a large ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg, maple syrup, and vanilla extract until the batter is completely smooth and well-combined.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden, 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 2 hours to allow the cheesecake to fully set before serving.