Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, finished with a vibrant and tart raspberry compote.

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NUTRITION

284kcal
Protein
40.2g
Fat
3.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

3 tablespoons Liquid Egg Whites

1 tablespoon Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a large ramekin or small springform pan.

  • 2

    Press the almond flour into the bottom of the prepared dish to create a thin, even base layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set fully.

  • 7

    While the cheesecake chills, mash the raspberries in a small bowl to create a fresh compote and spread it over the top before serving.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond flour base, finished with a vibrant and tart raspberry compote.

NUTRITION

284kcal
Protein
40.2g
Fat
3.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

3 tablespoons Liquid Egg Whites

1 tablespoon Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a large ramekin or small springform pan.

  • 2

    Press the almond flour into the bottom of the prepared dish to create a thin, even base layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set fully.

  • 7

    While the cheesecake chills, mash the raspberries in a small bowl to create a fresh compote and spread it over the top before serving.