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; 0.85 scoop Vanilla Whey Protein Powder; 2 tablespoons Egg Whites; 3 tablespoons Almond Flour; 0.75 tablespoon Honey; 1 teaspoon Coconut Oil; 1 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 baked high-protein cheesecake made with non-fat Greek yogurt and vanilla bean, featuring a grain-free almond flour crust and a silky smooth finish.

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NUTRITION

Protein

50.7g

Fat

18.5g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.85 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

3 tablespoons Almond Flour

0.75 tablespoon Honey

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
Whisk the Greek yogurt, protein powder, egg whites, honey, and vanilla extract in a medium bowl until the batter is completely smooth and free of lumps.
5
Pour the yogurt filling over the crust and gently tap the pan on the counter to remove any trapped air bubbles.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden but the center remains slightly wobbly.
7
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set completely for at least 3 hours.