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

Oven-baked cheesecake made with non-fat Greek yogurt and an almond flour crust, topped with a handful of bursting fresh blueberries.

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NUTRITION

544kcal
Protein
51.9g
Fat
23.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

1/2 tablespoon Grass-fed Butter, melted

3/4 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Egg Whites

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

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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 small bowl, stir together the almond flour and melted grass-fed butter until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the non-fat Greek yogurt, protein powder, egg whites, maple syrup, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and gently scatter the fresh blueberries across the top.

  • 6

    Bake for 28 to 32 minutes until the edges are set and the center has a slight, firm jiggle.

  • 7

    Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the filling to set into a velvety texture.

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

Oven-baked cheesecake made with non-fat Greek yogurt and an almond flour crust, topped with a handful of bursting fresh blueberries.

NUTRITION

544kcal
Protein
51.9g
Fat
23.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

1/2 tablespoon Grass-fed Butter, melted

3/4 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Egg Whites

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

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 small bowl, stir together the almond flour and melted grass-fed butter until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the non-fat Greek yogurt, protein powder, egg whites, maple syrup, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and gently scatter the fresh blueberries across the top.

  • 6

    Bake for 28 to 32 minutes until the edges are set and the center has a slight, firm jiggle.

  • 7

    Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the filling to set into a velvety texture.