Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 0.25 cup Liquid Egg Whites; 2 tbsp Neufchatel Cheese; 2 tbsp Almond Flour; 1 tsp Vanilla Extract

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

Baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, offering a refreshingly silky-smooth texture.

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NUTRITION

Protein

42g

Fat

13.5g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

0.25 cup Liquid Egg Whites

2 tbsp Neufchatel Cheese

2 tbsp Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, press the almond flour into the bottom of the pan to form a thin, even crust layer.
3
In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, liquid egg whites, protein powder, and vanilla extract.
4
Blend on low speed until the mixture is completely smooth and no lumps remain.
5
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours, or overnight, to allow the texture to fully set before serving.