Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 18 grams Vanilla Whey Protein Powder; 1 Large Egg; 2 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with thick Greek yogurt and vanilla protein, finished with a hint of lemon for a silky-smooth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.6g

Fat

13.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

18 grams Vanilla Whey Protein Powder

1 Large Egg

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
3
Lightly grease a 4-inch mini springform pan or a large oven-safe ramekin with cooking spray.
4
Dust the bottom of the pan evenly with the almond flour to create a very thin, floury base.
5
Pour the cheesecake batter over the almond flour and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to firm up before serving.