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

A velvety Greek yogurt cheesecake baked with a grain-free almond crust and vanilla protein, finished with a bright hint of lemon and a smooth, creamy texture.

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NUTRITION

362kcal
Protein
42.7g
Fat
13.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 Large Egg

14g Vanilla Whey Protein Isolate

15g Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

0.5 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl until it reaches a sandy texture, then press it firmly into the bottom of a 4-inch ramekin or mini springform pan.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg, vanilla protein powder, honey, vanilla extract, and lemon zest until the mixture is completely smooth.

  • 4

    Pour the cheesecake batter over the almond crust and tap the container on the counter to release any air bubbles.

  • 5

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

  • 6

    Remove from the oven and let it cool completely at room temperature before refrigerating for at least 3 hours to set into a dense, creamy consistency.

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

A velvety Greek yogurt cheesecake baked with a grain-free almond crust and vanilla protein, finished with a bright hint of lemon and a smooth, creamy texture.

NUTRITION

362kcal
Protein
42.7g
Fat
13.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 Large Egg

14g Vanilla Whey Protein Isolate

15g Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

0.5 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl until it reaches a sandy texture, then press it firmly into the bottom of a 4-inch ramekin or mini springform pan.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg, vanilla protein powder, honey, vanilla extract, and lemon zest until the mixture is completely smooth.

  • 4

    Pour the cheesecake batter over the almond crust and tap the container on the counter to release any air bubbles.

  • 5

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

  • 6

    Remove from the oven and let it cool completely at room temperature before refrigerating for at least 3 hours to set into a dense, creamy consistency.