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 crustless cheesecake baked with thick Greek yogurt and vanilla protein, chilled until set with a velvety smooth finish.

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NUTRITION

450kcal
Protein
45.5g
Fat
17.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 6-inch springform pan with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Stir in the almond flour until well incorporated to help provide structure and density to the cheesecake.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden but the center still has a slight wobble.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature.

  • 7

    Transfer to the refrigerator and chill for at least 4 hours, or overnight, to allow the texture to become perfectly velvety before serving.

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 crustless cheesecake baked with thick Greek yogurt and vanilla protein, chilled until set with a velvety smooth finish.

NUTRITION

450kcal
Protein
45.5g
Fat
17.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 6-inch springform pan with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Stir in the almond flour until well incorporated to help provide structure and density to the cheesecake.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden but the center still has a slight wobble.

  • 6

    Remove from the oven and allow the cheesecake to cool completely at room temperature.

  • 7

    Transfer to the refrigerator and chill for at least 4 hours, or overnight, to allow the texture to become perfectly velvety before serving.