Name: Silky 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 Powder; 2 large Egg Whites; 1.5 ounces Neufchatel Cheese; 1 sheet Graham Crackers; 1 teaspoon Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein whisked with light cream cheese, set over a crushed graham cracker base for a finish that is incredibly velvety.

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NUTRITION

Protein

42g

Fat

11.9g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1.5 ounces Neufchatel Cheese

1 sheet Graham Crackers

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F.
2
Crush the graham cracker into fine crumbs and press them firmly into the bottom of a 4-inch ramekin or small springform pan.
3
In a medium bowl, whisk together the Greek yogurt and softened Neufchatel cheese until no lumps remain.
4
Add the egg whites, vanilla whey protein powder, monk fruit sweetener, and vanilla extract to the bowl.
5
Stir or blend the mixture until the batter is completely smooth and aerated.
6
Pour the cheesecake batter over the prepared graham cracker crust.
7
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and allow the cheesecake to cool to room temperature.
9
Refrigerate for at least 3 hours, or ideally overnight, to allow the texture to fully set before serving.