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 Greek yogurt and vanilla protein over an almond crust, this cheesecake has a perfectly velvety texture.

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NUTRITION

373kcal
Protein
39.7g
Fat
14.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with the honey until it forms a crumbly texture, then press it firmly into the bottom of a lightly greased 4-inch ramekin.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond crust in the ramekin.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and 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 allow the cheesecake to fully set and develop its 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 Greek yogurt and vanilla protein over an almond crust, this cheesecake has a perfectly velvety texture.

NUTRITION

373kcal
Protein
39.7g
Fat
14.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with the honey until it forms a crumbly texture, then press it firmly into the bottom of a lightly greased 4-inch ramekin.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond crust in the ramekin.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and 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 allow the cheesecake to fully set and develop its creamy consistency.