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

Baked Greek yogurt and vanilla protein cheesecake with an almond crust, finished with a handful of juicy raspberries.

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NUTRITION

401kcal
Protein
41.2g
Fat
17.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

8g Vanilla Whey Isolate

1 Egg

2 tbsp Almond Flour

1/2 cup Raspberries

1 tsp Coconut Oil

Vanilla Extract

Monk Fruit Sweetener

Lemon Zest

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PREPARATION

  • 1

    Preheat the oven to 325°F and lightly grease a small oven-safe ramekin with coconut oil.

  • 2

    Combine the almond flour with a few drops of water in a small bowl to form a crumbly dough, then press it firmly into the bottom of the ramekin.

  • 3

    In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, vanilla extract, and lemon zest until the mixture is completely smooth.

  • 4

    Pour the cheesecake mixture over the crust and bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 5

    Allow the cheesecake to cool to room temperature, then top with fresh raspberries and refrigerate for at least two hours 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

Baked Greek yogurt and vanilla protein cheesecake with an almond crust, finished with a handful of juicy raspberries.

NUTRITION

401kcal
Protein
41.2g
Fat
17.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

8g Vanilla Whey Isolate

1 Egg

2 tbsp Almond Flour

1/2 cup Raspberries

1 tsp Coconut Oil

Vanilla Extract

Monk Fruit Sweetener

Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 325°F and lightly grease a small oven-safe ramekin with coconut oil.

  • 2

    Combine the almond flour with a few drops of water in a small bowl to form a crumbly dough, then press it firmly into the bottom of the ramekin.

  • 3

    In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, vanilla extract, and lemon zest until the mixture is completely smooth.

  • 4

    Pour the cheesecake mixture over the crust and bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 5

    Allow the cheesecake to cool to room temperature, then top with fresh raspberries and refrigerate for at least two hours before serving.