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

Whipped Greek yogurt and vanilla protein baked into a light almond crust, finished with a bright hint of lemon and a silky smooth texture.

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NUTRITION

284kcal
Protein
43g
Fat
8.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

3/4 scoop Vanilla Whey Protein

3 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of stevia until it forms a moist crumble, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, combine the Greek yogurt, vanilla protein powder, and liquid egg whites, whisking vigorously until the mixture is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the prepared almond crust and tap the pan on the counter to release any trapped air bubbles.

  • 5

    Bake for 22 to 25 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 3 hours to allow the proteins to set into a dense, creamy consistency.

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

Whipped Greek yogurt and vanilla protein baked into a light almond crust, finished with a bright hint of lemon and a silky smooth texture.

NUTRITION

284kcal
Protein
43g
Fat
8.7g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

3/4 scoop Vanilla Whey Protein

3 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of stevia until it forms a moist crumble, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a mixing bowl, combine the Greek yogurt, vanilla protein powder, and liquid egg whites, whisking vigorously until the mixture is completely smooth and free of lumps.

  • 4

    Pour the cheesecake batter over the prepared almond crust and tap the pan on the counter to release any trapped air bubbles.

  • 5

    Bake for 22 to 25 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 3 hours to allow the proteins to set into a dense, creamy consistency.