Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-rich cake baked with Greek yogurt and an almond flour crust, topped with a handful of juicy fresh blueberries.

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NUTRITION

696kcal
Protein
46.6g
Fat
41.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

40 grams Almond Flour

1 large Egg White

1.5 tablespoons Coconut Oil

1 tablespoon Maple Syrup

0.5 cup Fresh Blueberries

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PREPARATION

  • 1

    Preheat oven to 325°F

  • 2

    Mix almond flour with melted coconut oil and half the maple syrup to form a crumbly dough

  • 3

    Press the crust into the bottom of a small springform pan or ramekin

  • 4

    In a bowl, whisk together Greek yogurt, protein powder, egg white, and the remaining maple syrup until smooth

  • 5

    Pour the filling over the crust and top with fresh blueberries

  • 6

    Bake for 25-30 minutes until the edges are firm but the center still jiggles slightly

  • 7

    Let cool completely and refrigerate for at least 2 hours before serving

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-rich cake baked with Greek yogurt and an almond flour crust, topped with a handful of juicy fresh blueberries.

NUTRITION

696kcal
Protein
46.6g
Fat
41.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

40 grams Almond Flour

1 large Egg White

1.5 tablespoons Coconut Oil

1 tablespoon Maple Syrup

0.5 cup Fresh Blueberries

PREPARATION

  • 1

    Preheat oven to 325°F

  • 2

    Mix almond flour with melted coconut oil and half the maple syrup to form a crumbly dough

  • 3

    Press the crust into the bottom of a small springform pan or ramekin

  • 4

    In a bowl, whisk together Greek yogurt, protein powder, egg white, and the remaining maple syrup until smooth

  • 5

    Pour the filling over the crust and top with fresh blueberries

  • 6

    Bake for 25-30 minutes until the edges are firm but the center still jiggles slightly

  • 7

    Let cool completely and refrigerate for at least 2 hours before serving