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

Greek yogurt and vanilla protein whisked with egg whites and baked over a nutty almond crust, finished with a bright hint of lemon zest.

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NUTRITION

359kcal
Protein
43g
Fat
14.4g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

18g Vanilla Whey Protein Isolate

46g Egg Whites

15g Almond Flour

5g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

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PREPARATION

  • 1

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

  • 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 pan to form an even crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.

  • 5

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

  • 6

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set 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

Greek yogurt and vanilla protein whisked with egg whites and baked over a nutty almond crust, finished with a bright hint of lemon zest.

NUTRITION

359kcal
Protein
43g
Fat
14.4g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

18g Vanilla Whey Protein Isolate

46g Egg Whites

15g Almond Flour

5g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

PREPARATION

  • 1

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

  • 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 pan to form an even crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.

  • 5

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

  • 6

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set before serving.