Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with fresh blueberries for a burst of juicy sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
42.3g
Fat
8.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Fresh Blueberries

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    Whisk together the nonfat Greek yogurt, vanilla protein powder, egg white, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 3

    Gently stir in the almond flour until well incorporated to help provide structure to the cheesecake.

  • 4

    Pour the mixture into the prepared dish and smooth the top with a spoon or spatula.

  • 5

    Scatter the fresh blueberries over the surface, pressing them slightly into the batter.

  • 6

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to fully set.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with fresh blueberries for a burst of juicy sweetness.

NUTRITION

346kcal
Protein
42.3g
Fat
8.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Fresh Blueberries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    Whisk together the nonfat Greek yogurt, vanilla protein powder, egg white, and vanilla extract in a medium bowl until the batter is completely smooth.

  • 3

    Gently stir in the almond flour until well incorporated to help provide structure to the cheesecake.

  • 4

    Pour the mixture into the prepared dish and smooth the top with a spoon or spatula.

  • 5

    Scatter the fresh blueberries over the surface, pressing them slightly into the batter.

  • 6

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours to fully set.