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

Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, topped with a handful of fresh, juicy blueberries.

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NUTRITION

348kcal
Protein
41.4g
Fat
13.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

2g Coconut Oil

20g Blueberries

1/2 tsp Vanilla Extract

1 tsp Stevia or Monk Fruit sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and sweetener until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Drop the fresh blueberries onto the top of the cheesecake mixture, pressing them in slightly.

  • 6

    Bake for 25-30 minutes or 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 refrigerating for at least 2 hours to allow the texture to become firm and creamy.

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

Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, topped with a handful of fresh, juicy blueberries.

NUTRITION

348kcal
Protein
41.4g
Fat
13.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

2g Coconut Oil

20g Blueberries

1/2 tsp Vanilla Extract

1 tsp Stevia or Monk Fruit sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and sweetener until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

    Drop the fresh blueberries onto the top of the cheesecake mixture, pressing them in slightly.

  • 6

    Bake for 25-30 minutes or 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 refrigerating for at least 2 hours to allow the texture to become firm and creamy.