Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Nonfat Greek Yogurt; 18g Vanilla Whey Protein Isolate; 1 Large Egg; 15g Almond Flour; 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 crustless cheesecake baked with thick Greek yogurt and vanilla protein, finished with a bright hint of lemon and a silky smooth texture.

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NUTRITION

Protein

42.5g

Fat

13.5g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 Large Egg

15g Almond Flour

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 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and no lumps remain.
3
Press the almond flour into the bottom of the prepared dish to create a thin, even base layer.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Refrigerate for at least 2 hours before serving to allow the cake to fully set into a silky smooth texture.