Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 3 tablespoons Almond Flour; 1.5 tablespoons Honey; 2 tablespoons Rolled Oats; 1 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A creamy baked cheesecake made with Greek yogurt and vanilla protein on a toasted almond-oat crust, finished with a bright hint of lemon zest.

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NUTRITION

Protein

39.6g

Fat

17g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1.5 tablespoons Honey

2 tablespoons Rolled Oats

1 teaspoon Vanilla Extract

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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
Combine the almond flour, rolled oats, and one teaspoon of the honey in a small bowl until the mixture is crumbly and holds together when pressed.
3
Press the crust mixture firmly into the bottom of the prepared pan to create an even layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, remaining honey, and vanilla extract until the batter is completely smooth and free of lumps.
5
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains just a bit jiggly.
7
Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator.
8
Chill for at least 2 hours to allow the texture to set fully before serving.