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; 1/4 scoop Vanilla Whey Protein Isolate; 1 large Egg; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1/2 cup Raspberries; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

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 Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a burst of tart raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.5g

Fat

21.1g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 scoop Vanilla Whey Protein Isolate

1 large Egg

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Raspberries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large ceramic ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.
4
Pour the cheesecake filling over the almond flour crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a gentle jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set completely.
7
Top with fresh raspberries just before serving for a bright, tart finish.