Name: Greek Yogurt Protein Cheesecake with Fresh Strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1 ounce Neufchâtel Cheese; 1 large Egg White; 4 tablespoons Almond Flour; 0.5 cup Fresh Strawberries; 1 teaspoon Vanilla Extract; 1 teaspoon Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Fresh Strawberries

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Strawberries

Baked and chilled almond-crust cheesecake made with Greek yogurt and vanilla protein, topped with juicy strawberries for a refreshing, velvety finish.

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NUTRITION

Protein

42g

Fat

21.9g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 ounce Neufchâtel Cheese

1 large Egg White

4 tablespoons Almond Flour

0.5 cup Fresh Strawberries

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the base.
3
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchâtel cheese, vanilla protein powder, egg white, monk fruit, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set completely.
7
Slice the fresh strawberries and arrange them over the top of the chilled cheesecake before serving.