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 baked cheesecake made with protein-packed Greek yogurt and vanilla, featuring a nutty almond flour base that is perfectly toasted.

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NUTRITION

319kcal
Protein
35.3g
Fat
13.7g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg White

15g Almond Flour

5g Coconut Oil

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared pan.

  • 3

    Whisk the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 4

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set.

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 baked cheesecake made with protein-packed Greek yogurt and vanilla, featuring a nutty almond flour base that is perfectly toasted.

NUTRITION

319kcal
Protein
35.3g
Fat
13.7g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg White

15g Almond Flour

5g Coconut Oil

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared pan.

  • 3

    Whisk the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 4

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set.