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 high-protein cheesecake made with Greek yogurt and vanilla bean, baked until set with a toasted almond crust.

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NUTRITION

356kcal
Protein
42.5g
Fat
13.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

25 grams Almond Flour

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

20 grams Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Press the almond flour into the base of the ramekin to create a thin, even crust.

  • 3

    In a medium bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit, vanilla, and lemon zest until the batter is silky smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and top with fresh blueberries.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and the center has a slight wobble.

  • 6

    Let the cheesecake cool completely at room temperature before refrigerating for at least two hours to achieve a perfect chilled 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 high-protein cheesecake made with Greek yogurt and vanilla bean, baked until set with a toasted almond crust.

NUTRITION

356kcal
Protein
42.5g
Fat
13.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

25 grams Almond Flour

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

20 grams Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Press the almond flour into the base of the ramekin to create a thin, even crust.

  • 3

    In a medium bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit, vanilla, and lemon zest until the batter is silky smooth.

  • 4

    Pour the cheesecake mixture over the almond crust and top with fresh blueberries.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and the center has a slight wobble.

  • 6

    Let the cheesecake cool completely at room temperature before refrigerating for at least two hours to achieve a perfect chilled texture.