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 Greek yogurt and vanilla protein, chilled until set with a bright and zesty lemon aroma.

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NUTRITION

350kcal
Protein
48.6g
Fat
8.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1 teaspoon Raw Honey

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat oven to 325°F (165°C)

  • 2

    In a small bowl, combine almond flour with a half teaspoon of honey and press into the bottom of a lightly greased 4-inch ramekin

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining honey until the batter is completely smooth

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle

  • 6

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to achieve 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 Greek yogurt and vanilla protein, chilled until set with a bright and zesty lemon aroma.

NUTRITION

350kcal
Protein
48.6g
Fat
8.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1 teaspoon Raw Honey

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat oven to 325°F (165°C)

  • 2

    In a small bowl, combine almond flour with a half teaspoon of honey and press into the bottom of a lightly greased 4-inch ramekin

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining honey until the batter is completely smooth

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle

  • 6

    Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to achieve a velvety texture