Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Non-fat Greek Yogurt; 14g Vanilla Whey Protein Isolate; 1 Large Egg; 28g Almond Flour; 9g Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-rich cheesecake baked with Greek yogurt and vanilla whey on a toasted almond crust, finished with a velvety smooth texture.

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NUTRITION

Protein

40.3g

Fat

28.3g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

14g Vanilla Whey Protein Isolate

1 Large Egg

28g Almond Flour

9g Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.
3
In a medium mixing bowl, whisk the Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours before serving.