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 protein-packed cheesecake made with thick Greek yogurt and vanilla whey, baked over a light almond flour crust for a finish that is incredibly velvety.

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NUTRITION

357kcal
Protein
41.7g
Fat
13.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

225 grams Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 large Egg White

15 grams Almond Flour

5 grams Coconut Oil

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until it resembles wet sand, then press it firmly into the bottom of a 4-inch ramekin or mini springform pan.

  • 3

    In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spoon.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 4 hours to set into a dense, velvety 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 protein-packed cheesecake made with thick Greek yogurt and vanilla whey, baked over a light almond flour crust for a finish that is incredibly velvety.

NUTRITION

357kcal
Protein
41.7g
Fat
13.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

225 grams Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 large Egg White

15 grams Almond Flour

5 grams Coconut Oil

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until it resembles wet sand, then press it firmly into the bottom of a 4-inch ramekin or mini springform pan.

  • 3

    In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spoon.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 4 hours to set into a dense, velvety texture.