Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 20g Vanilla Whey Protein Isolate; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Fresh Blueberries; 1 tsp Vanilla Extract; 1 tbsp Monkfruit Sweetener

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, finished with a burst of juicy blueberries and a buttery almond crust.

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NUTRITION

Protein

42.5g

Fat

10.7g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1.5 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease or line a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, monkfruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Gently press the fresh blueberries into the top of the cheesecake batter.
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, then refrigerate for at least 2 hours to fully set before serving.