Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.66 cup Non-fat Greek Yogurt; 1.5 tablespoons Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Fat-free Cream Cheese; 3 tablespoons Almond Flour; 1.5 teaspoons Coconut Oil; 0.25 cup fresh Blueberries

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

Whisked Greek yogurt and vanilla protein baked into a velvety cheesecake over a nutty almond base, finished with a handful of bursting blueberries.

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NUTRITION

Protein

35.9g

Fat

18.1g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Fat-free Cream Cheese

3 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

0.25 cup fresh Blueberries

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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
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared pan to form a crust.
3
In a medium bowl, whisk together the Greek yogurt, fat-free cream cheese, protein powder, egg white, and a splash of vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Scatter the fresh blueberries evenly over the top of the batter.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight, custard-like jiggle.
7
Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 2 hours to fully set.