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

A velvety Greek yogurt and vanilla protein cheesecake baked over a light almond flour base, finished with a bright hint of lemon.

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NUTRITION

509kcal
Protein
60.2g
Fat
21.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 ounces Neufchatel Cheese

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a teaspoon of water or monk fruit syrup and press it firmly into the bottom of the pan to create a thin base.

  • 3

    In a high-speed blender, combine the Greek yogurt, softened Neufchatel cheese, egg whites, whey protein powder, monk fruit sweetener, vanilla extract, and lemon juice.

  • 4

    Blend on a low setting until the mixture is completely smooth and no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the almond flour base and gently tap the pan on the counter to remove any air bubbles.

  • 6

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 8

    Chill for at least 4 hours, or ideally overnight, to allow the protein and yogurt to fully set into a creamy texture.

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

A velvety Greek yogurt and vanilla protein cheesecake baked over a light almond flour base, finished with a bright hint of lemon.

NUTRITION

509kcal
Protein
60.2g
Fat
21.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 ounces Neufchatel Cheese

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a teaspoon of water or monk fruit syrup and press it firmly into the bottom of the pan to create a thin base.

  • 3

    In a high-speed blender, combine the Greek yogurt, softened Neufchatel cheese, egg whites, whey protein powder, monk fruit sweetener, vanilla extract, and lemon juice.

  • 4

    Blend on a low setting until the mixture is completely smooth and no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the almond flour base and gently tap the pan on the counter to remove any air bubbles.

  • 6

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 8

    Chill for at least 4 hours, or ideally overnight, to allow the protein and yogurt to fully set into a creamy texture.