Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Oven-baked Greek yogurt and whey protein cheesecake over a delicate almond flour base, chilled until it reaches a perfectly velvety consistency.

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NUTRITION

217kcal
Protein
38.4g
Fat
3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

20g Whey Protein Isolate

1 tablespoon Egg Whites

1 teaspoon Almond Flour

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch ramekin with parchment paper for easy removal.

  • 2

    Mix the almond flour with a few drops of water in a small bowl until it forms a crumbly dough, then press it firmly into the bottom of the ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

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

  • 5

    Bake for 20 to 25 minutes until the edges are firm and slightly golden, while the center still has a slight jiggle.

  • 6

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

Creamy Protein Cheesecake with Almond Crust

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

Creamy Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Almond Crust

Oven-baked Greek yogurt and whey protein cheesecake over a delicate almond flour base, chilled until it reaches a perfectly velvety consistency.

NUTRITION

217kcal
Protein
38.4g
Fat
3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

20g Whey Protein Isolate

1 tablespoon Egg Whites

1 teaspoon Almond Flour

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch ramekin with parchment paper for easy removal.

  • 2

    Mix the almond flour with a few drops of water in a small bowl until it forms a crumbly dough, then press it firmly into the bottom of the ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

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

  • 5

    Bake for 20 to 25 minutes until the edges are firm and slightly golden, while the center still has a slight jiggle.

  • 6

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.