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 silky-smooth cheesecake made with protein-rich Greek yogurt and an almond flour base, topped with a vibrant and zesty berry compote.

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NUTRITION

385kcal
Protein
38.9g
Fat
19.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

1 large Egg

4 tablespoons Almond Flour

1/4 cup Raspberries

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or melted coconut oil until it reaches a crumbly consistency, then press firmly into the bottom of the ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture 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 let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set fully.

  • 7

    While the cake chills, mash the raspberries in a small bowl to create a fresh compote and spread it over the top 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

A silky-smooth cheesecake made with protein-rich Greek yogurt and an almond flour base, topped with a vibrant and zesty berry compote.

NUTRITION

385kcal
Protein
38.9g
Fat
19.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

1 large Egg

4 tablespoons Almond Flour

1/4 cup Raspberries

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or melted coconut oil until it reaches a crumbly consistency, then press firmly into the bottom of the ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture 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 let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set fully.

  • 7

    While the cake chills, mash the raspberries in a small bowl to create a fresh compote and spread it over the top before serving.