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

Oven-baked Greek yogurt and vanilla bean cheesecake with a grain-free almond crust, topped with a vibrant and tart raspberry topping.

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NUTRITION

376kcal
Protein
42.1g
Fat
13.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large egg

1.5 tablespoons Almond Flour

0.5 cup Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monkfruit Sweetener

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PREPARATION

  • 1

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

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monkfruit sweetener until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond base 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, delicate jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least two hours to firm up.

  • 7

    Garnish with fresh raspberries just before serving for a burst of acidity.

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

Oven-baked Greek yogurt and vanilla bean cheesecake with a grain-free almond crust, topped with a vibrant and tart raspberry topping.

NUTRITION

376kcal
Protein
42.1g
Fat
13.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large egg

1.5 tablespoons Almond Flour

0.5 cup Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monkfruit Sweetener

PREPARATION

  • 1

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

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monkfruit sweetener until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the almond base 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, delicate jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least two hours to firm up.

  • 7

    Garnish with fresh raspberries just before serving for a burst of acidity.