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 protein cheesecake made with Greek yogurt and vanilla whey, baked over a light almond crust with a hint of bright lemon zest.

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NUTRITION

354kcal
Protein
40.9g
Fat
10.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 large Egg Whites

2.5 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Cornstarch

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a tiny drop of water or honey to create a crumbly texture and press it firmly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, cornstarch, honey, vanilla, and lemon zest until the mixture is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the surface with a spoon.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set into a 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

A velvety protein cheesecake made with Greek yogurt and vanilla whey, baked over a light almond crust with a hint of bright lemon zest.

NUTRITION

354kcal
Protein
40.9g
Fat
10.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 large Egg Whites

2.5 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Cornstarch

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a tiny drop of water or honey to create a crumbly texture and press it firmly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, cornstarch, honey, vanilla, and lemon zest until the mixture is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the surface with a spoon.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set into a creamy consistency.