Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A protein-rich cheesecake baked with Greek yogurt and vanilla whey over an almond flour crust, finished with a bright and zesty lemon twist.

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NUTRITION

459kcal
Protein
55.1g
Fat
16.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.8 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

4 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or a small oven-safe ramekin with parchment paper.

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly and evenly into the bottom of the prepared pan.

  • 3

    In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, remaining monk fruit sweetener, vanilla extract, and lemon zest.

  • 4

    Whisk the mixture vigorously until it is completely smooth and no protein powder clumps remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for at least 30 minutes.

  • 8

    Transfer to the refrigerator and chill for a minimum of 3 hours, or overnight, to allow the texture to become firm and creamy before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A protein-rich cheesecake baked with Greek yogurt and vanilla whey over an almond flour crust, finished with a bright and zesty lemon twist.

NUTRITION

459kcal
Protein
55.1g
Fat
16.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.8 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

4 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or a small oven-safe ramekin with parchment paper.

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly and evenly into the bottom of the prepared pan.

  • 3

    In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, remaining monk fruit sweetener, vanilla extract, and lemon zest.

  • 4

    Whisk the mixture vigorously until it is completely smooth and no protein powder clumps remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for at least 30 minutes.

  • 8

    Transfer to the refrigerator and chill for a minimum of 3 hours, or overnight, to allow the texture to become firm and creamy before serving.