Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a handful of tart raspberries for a refreshing, jammy burst.

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NUTRITION

346kcal
Protein
41.1g
Fat
11.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

20g Vanilla Whey Protein

1 Large Egg

1.5 tbsp Almond Flour

1/2 cup Fresh Raspberries

1 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour with a tiny splash of water in a small bowl to form a crumbly paste and press it firmly into the bottom of a 4-inch ramekin to create a thin base.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monk fruit sweetener in a medium bowl until the batter is completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the almond base and top with the fresh raspberries, pressing them slightly into the surface.

  • 5

    Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight wobbly jiggle.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then transfer to the refrigerator for at least 2 hours to set into a dense, silky texture before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a handful of tart raspberries for a refreshing, jammy burst.

NUTRITION

346kcal
Protein
41.1g
Fat
11.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

20g Vanilla Whey Protein

1 Large Egg

1.5 tbsp Almond Flour

1/2 cup Fresh Raspberries

1 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour with a tiny splash of water in a small bowl to form a crumbly paste and press it firmly into the bottom of a 4-inch ramekin to create a thin base.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monk fruit sweetener in a medium bowl until the batter is completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the almond base and top with the fresh raspberries, pressing them slightly into the surface.

  • 5

    Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight wobbly jiggle.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then transfer to the refrigerator for at least 2 hours to set into a dense, silky texture before serving.