Name: Creamy Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 60g Egg Whites; 30g Graham Cracker Crumbs; 1 tsp Vanilla Extract; 1 tbsp Monkfruit Sweetener

Creamy Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Oven-baked with Greek yogurt and vanilla protein, this creamy cheesecake sits on a toasted graham cracker crust for a velvety finish.

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NUTRITION

Protein

40.7g

Fat

3.4g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Egg Whites

30g Graham Cracker Crumbs

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Pulse the graham crackers in a blender until they reach a fine crumb consistency.
3
Press the crumbs firmly into the bottom of the prepared pan to create an even base.
4
In a medium bowl, whisk the Greek yogurt, protein powder, egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth.
5
Pour the cheesecake mixture over the crust and tap the pan on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.
7
Let the cheesecake cool at room temperature for 30 minutes before transferring it to the refrigerator.
8
Chill for at least 3 hours to allow the texture to set before slicing and serving.