Name: Silky 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; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg; 3 tbsp Almond Flour; 1 tsp Coconut Oil, melted; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, chilled to create a decadent and velvety texture.

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NUTRITION

Protein

52.8g

Fat

20.8g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg

3 tbsp Almond Flour

1 tsp Coconut Oil, melted

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
8
Chill for at least 3 to 4 hours, or overnight, to allow the cheesecake to fully set and develop its signature velvety texture.