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 cheesecake made with Greek yogurt and vanilla protein on a light almond crust, finished with a bright, zesty lemon twist.

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NUTRITION

340kcal
Protein
43.2g
Fat
12.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Isolate

46g Liquid Egg Whites

28g Neufchatel Cheese

10g Almond Flour

8g Monk Fruit Sweetener

4g Vanilla Extract

5g Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener, then press it firmly into the bottom of the dish to form a thin crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, vanilla protein powder, egg whites, Neufchatel cheese, monk fruit sweetener, lemon juice, and vanilla extract.

  • 4

    Blend the mixture until completely smooth and pour it over the almond crust.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to achieve a perfectly 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 cheesecake made with Greek yogurt and vanilla protein on a light almond crust, finished with a bright, zesty lemon twist.

NUTRITION

340kcal
Protein
43.2g
Fat
12.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Isolate

46g Liquid Egg Whites

28g Neufchatel Cheese

10g Almond Flour

8g Monk Fruit Sweetener

4g Vanilla Extract

5g Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener, then press it firmly into the bottom of the dish to form a thin crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, vanilla protein powder, egg whites, Neufchatel cheese, monk fruit sweetener, lemon juice, and vanilla extract.

  • 4

    Blend the mixture until completely smooth and pour it over the almond crust.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to achieve a perfectly creamy texture.