Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Non-fat Greek Yogurt; 2 oz Light Cream Cheese; 10g Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1/2 Large Egg; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 1/2 tsp Lemon Zest

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 cheesecake made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a bright hint of lemon.

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NUTRITION

Protein

30g

Fat

24.5g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

2 oz Light Cream Cheese

10g Vanilla Whey Protein Powder

2 tbsp Almond Flour

1 tsp Coconut Oil

1/2 Large Egg

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of a 4-inch ramekin to form the crust.
3
In a separate mixing bowl, whisk together the softened light cream cheese and Greek yogurt until the texture is completely smooth.
4
Add the vanilla protein powder, monk fruit sweetener, half of a whisked egg, vanilla extract, and lemon zest to the yogurt mixture and stir until just combined.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spoon.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 3 hours to set fully.