Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 100g Fresh Raspberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with an almond flour crust and creamy Greek yogurt, topped with fresh raspberries for a silky smooth finish.

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NUTRITION

Protein

53.9g

Fat

13.5g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

100g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the dish to create a thin, even base layer.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set properly.
7
Garnish with fresh raspberries for a bright, tart contrast before serving.