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 crustless cheesecake made with thick Greek yogurt and vanilla protein, baked until set and finished with a dusting of cinnamon for a velvety bite.

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NUTRITION

286kcal
Protein
46.0g
Fat
8.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

18 grams Vanilla Whey Protein Isolate

1 large Egg White

15 grams Almond Flour

0.5 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 3

    Pour the cheesecake batter into the prepared pan and gently tap it on the counter to release any air bubbles.

  • 4

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

  • 5

    Remove from the oven and allow it to cool completely at room temperature.

  • 6

    Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to allow the texture to fully set 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 crustless cheesecake made with thick Greek yogurt and vanilla protein, baked until set and finished with a dusting of cinnamon for a velvety bite.

NUTRITION

286kcal
Protein
46.0g
Fat
8.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

18 grams Vanilla Whey Protein Isolate

1 large Egg White

15 grams Almond Flour

0.5 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 3

    Pour the cheesecake batter into the prepared pan and gently tap it on the counter to release any air bubbles.

  • 4

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

  • 5

    Remove from the oven and allow it to cool completely at room temperature.

  • 6

    Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to allow the texture to fully set before serving.