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 scented with fresh lemon zest and a silky smooth finish.

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NUTRITION

305kcal
Protein
33g
Fat
13.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

15g Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat oven to 325°F (165°C)

  • 2

    Whisk the Greek yogurt, egg, vanilla extract, and lemon zest in a medium bowl until the mixture is completely smooth

  • 3

    Fold in the vanilla protein powder, almond flour, and monk fruit sweetener until no lumps remain

  • 4

    Pour the batter into a lightly greased 4-inch springform pan or a small oven-safe ramekin

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes then refrigerate for at least two hours to set the texture

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 scented with fresh lemon zest and a silky smooth finish.

NUTRITION

305kcal
Protein
33g
Fat
13.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

15g Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat oven to 325°F (165°C)

  • 2

    Whisk the Greek yogurt, egg, vanilla extract, and lemon zest in a medium bowl until the mixture is completely smooth

  • 3

    Fold in the vanilla protein powder, almond flour, and monk fruit sweetener until no lumps remain

  • 4

    Pour the batter into a lightly greased 4-inch springform pan or a small oven-safe ramekin

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes then refrigerate for at least two hours to set the texture