Name: Creamy 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; 1 scoop Vanilla Whey Protein Powder; 2 ounces Neufchatel Cheese; 1 large Egg White; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Maple Syrup

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

Silky Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust for a perfectly velvety finish.

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NUTRITION

Protein

61.1g

Fat

29.5g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 ounces Neufchatel Cheese

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan with a touch of coconut oil.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a blender or food processor, combine the Greek yogurt, protein powder, Neufchatel cheese, egg white, and maple syrup.
5
Process the filling until completely smooth and creamy, ensuring no lumps of cheese remain.
6
Pour the cheesecake batter over the crust and tap the pan on the counter to release any air bubbles.
7
Bake for 35 to 40 minutes until the edges are set but the center still has a slight jiggle.
8
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours to achieve a velvety texture.