Name: Creamy Ube Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 1 oz Neufchatel Cheese; 12g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tsp Almond Flour; 1 tsp Ube Extract; 1 tbsp Monk Fruit Sweetener

Creamy Ube Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Ube Greek Yogurt Protein Cheesecake

Baked Greek yogurt and ube cheesecake with a nutty almond base, offering a vibrant purple color and a silky smooth finish.

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NUTRITION

Protein

32.3g

Fat

9.7g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 oz Neufchatel Cheese

12g Vanilla Whey Protein Isolate

1 large Egg White

2 tsp Almond Flour

1 tsp Ube Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg white, and ube extract until the mixture is completely smooth and vibrant purple.
3
Gently fold in the vanilla protein powder and monk fruit sweetener until no lumps remain.
4
Lightly grease a small oven-safe ramekin or mini springform pan and sprinkle the almond flour evenly across the bottom to create a light crust.
5
Pour the ube cheesecake batter over the almond flour base.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set into a creamy consistency.
9
Serve chilled directly from the ramekin or carefully unmold.