Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 Large Egg White; 20g Graham Cracker Crumbs; 1 tsp Coconut Oil (melted); 1 tsp Vanilla Extract; 1 tsp Monk Fruit Sweetener

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 with creamy Greek yogurt and vanilla protein, this protein-packed cheesecake sits atop a buttery graham cracker crust with a hint of toasted cinnamon.

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NUTRITION

Protein

34g

Fat

8.7g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

20g Graham Cracker Crumbs

1 tsp Coconut Oil (melted)

1 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the graham cracker crumbs and melted coconut oil until the mixture resembles wet sand.
3
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Refrigerate for at least 2 hours, or ideally overnight, to allow the cheesecake to fully set before serving.