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 protein-rich Greek yogurt and a nutty almond crust, finished with a swirl of creamy almond butter.

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NUTRITION

438kcal
Protein
41.5g
Fat
25g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tablespoons Almond Flour

1 large Egg White

1 teaspoon Coconut Oil

1 tablespoon Almond Butter

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

    Warm the almond butter slightly so it is runny, then drop small dollops onto the top of the cheesecake and use a toothpick to swirl it into the batter.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving to allow the texture to become firm and creamy.

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 protein-rich Greek yogurt and a nutty almond crust, finished with a swirl of creamy almond butter.

NUTRITION

438kcal
Protein
41.5g
Fat
25g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tablespoons Almond Flour

1 large Egg White

1 teaspoon Coconut Oil

1 tablespoon Almond Butter

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

    Warm the almond butter slightly so it is runny, then drop small dollops onto the top of the cheesecake and use a toothpick to swirl it into the batter.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving to allow the texture to become firm and creamy.