Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake with a simple almond flour base, finished with a vibrant and tart raspberry coulis.

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NUTRITION

421kcal
Protein
44.6g
Fat
8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

2 tablespoons Maple Syrup

0.5 cup Raspberries

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, remaining maple syrup, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes or 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 before transferring to the refrigerator to chill for at least 3 hours.

  • 7

    While the cheesecake chills, mash the fresh raspberries in a small bowl to create a natural sauce.

  • 8

    Top the chilled cheesecake with the raspberry sauce just before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake with a simple almond flour base, finished with a vibrant and tart raspberry coulis.

NUTRITION

421kcal
Protein
44.6g
Fat
8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

2 tablespoons Maple Syrup

0.5 cup Raspberries

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, remaining maple syrup, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes or 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 before transferring to the refrigerator to chill for at least 3 hours.

  • 7

    While the cheesecake chills, mash the fresh raspberries in a small bowl to create a natural sauce.

  • 8

    Top the chilled cheesecake with the raspberry sauce just before serving.