Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 4 tablespoons Almond Flour; 1 teaspoon Honey; 1 teaspoon Coconut Oil; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake on a buttery almond flour base, chilled until perfectly velvety.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54g

Fat

20g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
In a small bowl, combine the almond flour, melted coconut oil, and honey until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
4
Bake the crust for 8 minutes, then remove from the oven and let it cool slightly.
5
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and vanilla extract until the batter is completely smooth.
6
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
8
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to achieve a velvety texture.