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

A crustless cheesecake baked with thick Greek yogurt and vanilla protein, topped with juicy blueberries for a silky finish.

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NUTRITION

344kcal
Protein
34.7g
Fat
14.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg White

2.5 tbsp Almond Flour

50g Blueberries

2 tbsp Monkfruit Sweetener

1 tsp Vanilla Extract

1 tsp Coconut Oil

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, monkfruit, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 3

    Gently fold in half of the fresh blueberries into the cheesecake batter.

  • 4

    Pour the mixture into the prepared baking dish and smooth the top with a spatula.

  • 5

    Scatter the remaining blueberries over the top of the batter.

  • 6

    Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 8

    Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to set into a silky, creamy consistency before serving.

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

A crustless cheesecake baked with thick Greek yogurt and vanilla protein, topped with juicy blueberries for a silky finish.

NUTRITION

344kcal
Protein
34.7g
Fat
14.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg White

2.5 tbsp Almond Flour

50g Blueberries

2 tbsp Monkfruit Sweetener

1 tsp Vanilla Extract

1 tsp Coconut Oil

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, monkfruit, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 3

    Gently fold in half of the fresh blueberries into the cheesecake batter.

  • 4

    Pour the mixture into the prepared baking dish and smooth the top with a spatula.

  • 5

    Scatter the remaining blueberries over the top of the batter.

  • 6

    Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 8

    Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to set into a silky, creamy consistency before serving.