Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with thick Greek yogurt over a light almond flour base, chilled until set for a perfectly velvety finish.

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NUTRITION

351kcal
Protein
42.3g
Fat
12.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small 4-inch springform pan.

  • 2

    Combine almond flour with half the honey and a splash of water, then press it into the bottom of the pan to form a thin base.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg, and the remaining honey until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Cool at room temperature before refrigerating for at least 3 hours to achieve a velvety texture.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with thick Greek yogurt over a light almond flour base, chilled until set for a perfectly velvety finish.

NUTRITION

351kcal
Protein
42.3g
Fat
12.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Honey

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small 4-inch springform pan.

  • 2

    Combine almond flour with half the honey and a splash of water, then press it into the bottom of the pan to form a thin base.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg, and the remaining honey until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Cool at room temperature before refrigerating for at least 3 hours to achieve a velvety texture.