Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein on a grain-free almond crust, finished with a bright hint of lemon zest.

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NUTRITION

358kcal
Protein
40.7g
Fat
16g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan with a touch of coconut oil.

  • 2

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

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours for the perfect texture.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein on a grain-free almond crust, finished with a bright hint of lemon zest.

NUTRITION

358kcal
Protein
40.7g
Fat
16g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan with a touch of coconut oil.

  • 2

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

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours for the perfect texture.