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

Oven-baked vanilla cheesecake made with thick Greek yogurt and clean protein, topped with a handful of juicy, burst blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

315kcal
Protein
44.3g
Fat
5.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 large Egg White

1.5 tbsp Almond Flour

0.5 cup Fresh Blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the consistency is completely smooth.

  • 3

    Sprinkle the almond flour evenly across the bottom of the ramekin to create a light, grain-free base.

  • 4

    Carefully pour the yogurt mixture over the almond flour and top with the fresh blueberries.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set completely.

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

Oven-baked vanilla cheesecake made with thick Greek yogurt and clean protein, topped with a handful of juicy, burst blueberries.

NUTRITION

315kcal
Protein
44.3g
Fat
5.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 large Egg White

1.5 tbsp Almond Flour

0.5 cup Fresh Blueberries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the consistency is completely smooth.

  • 3

    Sprinkle the almond flour evenly across the bottom of the ramekin to create a light, grain-free base.

  • 4

    Carefully pour the yogurt mixture over the almond flour and top with the fresh blueberries.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set completely.