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

Baked with non-fat Greek yogurt and vanilla protein powder over a light almond crust, this treat offers a satisfyingly velvety texture.

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NUTRITION

385kcal
Protein
39.4g
Fat
19.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

1 Large Egg

12g Vanilla Whey Protein Powder

28g Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even crust layer.

  • 3

    In a medium bowl, whisk together the Greek yogurt, egg, vanilla protein powder, 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 to 30 minutes 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, then refrigerate for at least 2 hours to achieve a firm, creamy consistency.

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

Baked with non-fat Greek yogurt and vanilla protein powder over a light almond crust, this treat offers a satisfyingly velvety texture.

NUTRITION

385kcal
Protein
39.4g
Fat
19.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

1 Large Egg

12g Vanilla Whey Protein Powder

28g Almond Flour

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even crust layer.

  • 3

    In a medium bowl, whisk together the Greek yogurt, egg, vanilla protein powder, 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 to 30 minutes 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, then refrigerate for at least 2 hours to achieve a firm, creamy consistency.