Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 4 tablespoons Graham Cracker Crumbs; 1 teaspoon Coconut Oil; 2 teaspoons 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

Creamy Greek Yogurt Protein Cheesecake

A chilled Greek yogurt and vanilla protein cheesecake baked over a light graham cracker crust, finished with a velvety smooth texture.

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NUTRITION

Protein

42g

Fat

8.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

4 tablespoons Graham Cracker Crumbs

1 teaspoon Coconut Oil

2 teaspoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.
2
Combine the graham cracker crumbs with melted coconut oil in a small bowl and press the mixture firmly into the bottom of the prepared pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake filling over the graham cracker base, smoothing the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and set, but the center still maintains a slight jiggle.
6
Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator.
7
Chill for at least 3 hours, or ideally overnight, to allow the cheesecake to fully set and develop its creamy texture.