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

Oven-baked Greek yogurt and protein cheesecake with an almond flour crust, finished with a bright and zesty lemon zest.

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NUTRITION

348kcal
Protein
40.5g
Fat
15.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Plain Greek Yogurt

15g Vanilla Whey Protein Isolate

60g Liquid Egg Whites

50g Neufchatel Cheese

7g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of sweetener to create a paste and press it firmly into the bottom of the prepared pan to form a thin crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, egg whites, protein powder, monk fruit, lemon juice, and vanilla extract.

  • 4

    Pulse until the mixture is completely smooth and creamy, being careful not to over-aerate the batter.

  • 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 allow it to cool to room temperature before transferring to the refrigerator.

  • 8

    Chill for at least 2 to 4 hours, or ideally overnight, to allow the texture to fully firm up 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

Oven-baked Greek yogurt and protein cheesecake with an almond flour crust, finished with a bright and zesty lemon zest.

NUTRITION

348kcal
Protein
40.5g
Fat
15.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Plain Greek Yogurt

15g Vanilla Whey Protein Isolate

60g Liquid Egg Whites

50g Neufchatel Cheese

7g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of sweetener to create a paste and press it firmly into the bottom of the prepared pan to form a thin crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, egg whites, protein powder, monk fruit, lemon juice, and vanilla extract.

  • 4

    Pulse until the mixture is completely smooth and creamy, being careful not to over-aerate the batter.

  • 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 allow it to cool to room temperature before transferring to the refrigerator.

  • 8

    Chill for at least 2 to 4 hours, or ideally overnight, to allow the texture to fully firm up before serving.