Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 2 oz Neufchatel Cheese; 2 tbsp Liquid Egg Whites; 2 tbsp Graham Cracker Crumbs; 1 tbsp Monk Fruit Sweetener; 1/2 tsp 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 velvety baked cheesecake made with Greek yogurt and vanilla protein, layered over a light graham cracker crust for a perfectly toasted finish.

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NUTRITION

Protein

37.5g

Fat

14.5g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

2 oz Neufchatel Cheese

2 tbsp Liquid Egg Whites

2 tbsp Graham Cracker Crumbs

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Press the graham cracker crumbs firmly into the bottom of the prepared pan to create an even crust layer.
3
In a medium mixing bowl, beat the Neufchatel cheese until smooth using a hand mixer or whisk.
4
Add the Greek yogurt, monk fruit sweetener, and vanilla extract to the cheese, mixing until well combined.
5
Gently stir in the vanilla protein powder and liquid egg whites until the batter is creamy and free of lumps.
6
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set completely.