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 vanilla-scented cheesecake baked over a light almond flour crust and finished with a vibrant, tart raspberry topping.

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NUTRITION

354kcal
Protein
41.4g
Fat
13g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1/2 cup Fresh Raspberries

1/2 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared ramekin to form an even crust.

  • 4

    Bake the crust for 5-7 minutes until slightly golden, then remove from the oven to cool slightly.

  • 5

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.

  • 6

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 7

    Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 9

    Top with fresh raspberries 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 vanilla-scented cheesecake baked over a light almond flour crust and finished with a vibrant, tart raspberry topping.

NUTRITION

354kcal
Protein
41.4g
Fat
13g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1/2 cup Fresh Raspberries

1/2 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared ramekin to form an even crust.

  • 4

    Bake the crust for 5-7 minutes until slightly golden, then remove from the oven to cool slightly.

  • 5

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.

  • 6

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 7

    Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 9

    Top with fresh raspberries before serving.