Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 1 large Egg White; 12g Vanilla Whey Protein Powder; 15g Low Fat Graham Crackers; 8g Almond Butter; 1 oz Neufchatel Cheese; 1 tsp Honey; 1/2 tsp Vanilla Extract

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

A velvety Greek yogurt and vanilla protein cheesecake baked over a toasted almond and graham cracker crust, finished with a bright hint of lemon.

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NUTRITION

Protein

34.2g

Fat

13.2g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Powder

15g Low Fat Graham Crackers

8g Almond Butter

1 oz Neufchatel Cheese

1 tsp Honey

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Crush the graham crackers into fine crumbs and mix with the almond butter until it reaches a sandy texture.
3
Press the cracker mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.
4
In a medium bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg white, protein powder, honey, and vanilla extract until completely smooth.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Refrigerate for at least 2 hours, or ideally overnight, to allow the cheesecake to fully set before serving.