Vanilla Protein Cheesecake with Greek Yogurt

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

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set with a buttery-sweet almond flour base.

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NUTRITION

318kcal
Protein
44.4g
Fat
11.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

22g Vanilla Whey Protein Powder

33g Egg Whites

30g Neufchâtel Cheese

1 tablespoon Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of stevia or monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the prepared dish.

  • 3

    In a blender or using a hand mixer, combine the Greek yogurt, Neufchâtel cheese, vanilla protein powder, and egg whites until the mixture is completely smooth and aerated.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set before serving.

Vanilla Protein Cheesecake with Greek Yogurt

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

Vanilla Protein Cheesecake with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set with a buttery-sweet almond flour base.

NUTRITION

318kcal
Protein
44.4g
Fat
11.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

22g Vanilla Whey Protein Powder

33g Egg Whites

30g Neufchâtel Cheese

1 tablespoon Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of stevia or monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the prepared dish.

  • 3

    In a blender or using a hand mixer, combine the Greek yogurt, Neufchâtel cheese, vanilla protein powder, and egg whites until the mixture is completely smooth and aerated.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set before serving.