Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 25g Almond Flour; 100g Nonfat Greek Yogurt; 1 oz Neufchatel Cheese; 1 Large Egg; 12g Vanilla Whey Protein; 1 tsp Maple Syrup; 1/2 tsp Coconut Oil

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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, chilled to achieve a silky smooth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.6g

Fat

27.2g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

100g Nonfat Greek Yogurt

1 oz Neufchatel Cheese

1 Large Egg

12g Vanilla Whey Protein

1 tsp Maple Syrup

1/2 tsp Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour with half of the maple syrup and the coconut oil until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to form the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg, vanilla protein powder, and the remaining maple syrup until the batter is completely smooth.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, uniform jiggle.
7
Remove from the oven and let cool to room temperature before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the cheesecake to set into a silky smooth texture before serving.