Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 sheets Graham Crackers; 0.25 cup Fresh Blueberries; 1 teaspoon Vanilla Extract; 1 tablespoon Stevia or Monkfruit sweetener

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

A velvety Greek yogurt and vanilla protein cheesecake baked over a light graham cracker crust, finished with a burst of juicy fresh blueberries.

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NUTRITION

Protein

47.6g

Fat

4.5g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 sheets Graham Crackers

0.25 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 tablespoon Stevia or Monkfruit sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe dish or ramekin.
2
Finely crush the graham crackers and press them firmly into the bottom of the dish to create a base.
3
In a medium bowl, combine the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and sweetener.
4
Whisk the mixture vigorously until the batter is completely smooth and free of protein powder lumps.
5
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
6
Scatter the fresh blueberries over the top, pressing them slightly into the creamy mixture.
7
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
8
Allow the cheesecake to cool at room temperature before chilling in the refrigerator for at least two hours to achieve a velvety texture.