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

A protein-packed cheesecake made with creamy Greek yogurt and an almond flour base, finished with a bright hint of lemon and a silky smooth texture.

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NUTRITION

355kcal
Protein
42g
Fat
14.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

1/4 cup Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a teaspoon of water and press firmly into the bottom of the dish to create a crust.

  • 3

    In a medium bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 3 hours to set.

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

A protein-packed cheesecake made with creamy Greek yogurt and an almond flour base, finished with a bright hint of lemon and a silky smooth texture.

NUTRITION

355kcal
Protein
42g
Fat
14.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

1/4 cup Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a teaspoon of water and press firmly into the bottom of the dish to create a crust.

  • 3

    In a medium bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 3 hours to set.