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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries and a hint of lemon for a silky-smooth finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
40.7g
Fat
16.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    Whisk the Greek yogurt, vanilla protein powder, egg, almond flour, vanilla extract, and monk fruit sweetener in a medium bowl until the batter is completely smooth.

  • 3

    Pour the mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

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

  • 5

    Remove from the oven and allow the cheesecake to cool completely at room temperature.

  • 6

    Transfer to the refrigerator and chill for at least three hours to allow the texture to fully set.

  • 7

    Garnish with fresh raspberries and a touch of lemon zest 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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries and a hint of lemon for a silky-smooth finish.

NUTRITION

380kcal
Protein
40.7g
Fat
16.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    Whisk the Greek yogurt, vanilla protein powder, egg, almond flour, vanilla extract, and monk fruit sweetener in a medium bowl until the batter is completely smooth.

  • 3

    Pour the mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

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

  • 5

    Remove from the oven and allow the cheesecake to cool completely at room temperature.

  • 6

    Transfer to the refrigerator and chill for at least three hours to allow the texture to fully set.

  • 7

    Garnish with fresh raspberries and a touch of lemon zest before serving.