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

Whisked Greek yogurt and vanilla protein baked into a light, crustless cheesecake and topped with a drizzle of silky honey.

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NUTRITION

321kcal
Protein
37g
Fat
11.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 Large Egg

10g Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin with coconut oil.

  • 2

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

  • 3

    Dust the bottom of the prepared pan with the almond flour to create a very thin, light base.

  • 4

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

  • 5

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

  • 6

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

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

Whisked Greek yogurt and vanilla protein baked into a light, crustless cheesecake and topped with a drizzle of silky honey.

NUTRITION

321kcal
Protein
37g
Fat
11.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 Large Egg

10g Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin with coconut oil.

  • 2

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

  • 3

    Dust the bottom of the prepared pan with the almond flour to create a very thin, light base.

  • 4

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

  • 5

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

  • 6

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