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 Greek yogurt and vanilla protein powder on a light almond base, finished with a touch of bright lemon zest.

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NUTRITION

428kcal
Protein
44.8g
Fat
16g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or syrup to create a sandy texture, then press it firmly into the bottom of the pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set completely.

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 Greek yogurt and vanilla protein powder on a light almond base, finished with a touch of bright lemon zest.

NUTRITION

428kcal
Protein
44.8g
Fat
16g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or syrup to create a sandy texture, then press it firmly into the bottom of the pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set completely.