Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Creamy Greek yogurt and vanilla protein whisked with light cream cheese and baked over a crisp graham cracker base for a perfectly velvety finish.

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NUTRITION

368kcal
Protein
40.6g
Fat
12.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

170 grams Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Powder

33 grams Egg White (approx. 1 large)

30 grams Low-fat Cream Cheese

14 grams Graham Cracker (1 full sheet)

5 grams Coconut Oil, melted

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 oven-safe ramekin.

  • 2

    Pulse the graham cracker into fine crumbs and stir in the melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the cracker mixture firmly into the bottom of your prepared dish to form an even crust layer.

  • 4

    In a medium bowl, blend the Greek yogurt, softened cream cheese, protein powder, egg white, monk fruit, and vanilla until the batter is silky and lump-free.

  • 5

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

  • 6

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

  • 7

    Let the cheesecake cool completely at room temperature before chilling in the refrigerator for at least 3 hours to set.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Creamy Greek yogurt and vanilla protein whisked with light cream cheese and baked over a crisp graham cracker base for a perfectly velvety finish.

NUTRITION

368kcal
Protein
40.6g
Fat
12.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

170 grams Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Powder

33 grams Egg White (approx. 1 large)

30 grams Low-fat Cream Cheese

14 grams Graham Cracker (1 full sheet)

5 grams Coconut Oil, melted

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 oven-safe ramekin.

  • 2

    Pulse the graham cracker into fine crumbs and stir in the melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the cracker mixture firmly into the bottom of your prepared dish to form an even crust layer.

  • 4

    In a medium bowl, blend the Greek yogurt, softened cream cheese, protein powder, egg white, monk fruit, and vanilla until the batter is silky and lump-free.

  • 5

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

  • 6

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

  • 7

    Let the cheesecake cool completely at room temperature before chilling in the refrigerator for at least 3 hours to set.