Name: Creamy Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 grams Non-fat Greek Yogurt; 30 grams Vanilla Whey Protein Isolate; 66 grams Egg Whites; 8 grams Almond Flour; 5 grams Vanilla Extract; 4 grams Monk Fruit Sweetener

Creamy Protein Cheesecake with Almond Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Baked Greek yogurt and vanilla whey protein over a pressed almond crust, chilled until it reaches a velvety smooth finish.

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NUTRITION

Protein

48.9g

Fat

4.8g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Non-fat Greek Yogurt

30 grams Vanilla Whey Protein Isolate

66 grams Egg Whites

8 grams Almond Flour

5 grams Vanilla Extract

4 grams Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small oven-safe ramekin.
2
Combine almond flour with a splash of water and a pinch of monk fruit, then press firmly into the base of the ramekin.
3
Whisk the Greek yogurt, protein powder, egg whites, vanilla, and remaining monk fruit until the batter is completely lump-free.
4
Pour the protein mixture over the crust and smooth the top with a spatula.
5
Bake for 25 minutes until the edges are firm but the center remains slightly wobbly.
6
Refrigerate for at least two hours before serving to allow the cheesecake to set into a rich, creamy consistency.