Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Non-fat Greek Yogurt; 1 large Egg White; 9 grams Vanilla Whey Protein Powder; 3 tablespoons Almond Flour; 3 tablespoons Rolled Oats; 1 tablespoon Pure Maple Syrup; 1 teaspoon Coconut Oil

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

Velvety Greek yogurt and vanilla protein baked over a toasted almond-oat crust, finished with a bright hint of lemon and a silky smooth texture.

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NUTRITION

Protein

34.8g

Fat

16.8g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Non-fat Greek Yogurt

1 large Egg White

9 grams Vanilla Whey Protein Powder

3 tablespoons Almond Flour

3 tablespoons Rolled Oats

1 tablespoon Pure Maple Syrup

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or mini springform pan.
2
Stir together the almond flour, rolled oats, maple syrup, and melted coconut oil in a small bowl until a crumbly dough forms.
3
Press the oat mixture firmly into the bottom of the prepared dish to create an even crust layer.
4
In a separate mixing bowl, whisk the Greek yogurt, egg white, and vanilla protein powder until the mixture is completely smooth and free of lumps.
5
Pour the cheesecake filling over the crust and tap the dish gently on the counter to remove any trapped air bubbles.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm jiggle.
7
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours for the perfect set.