Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 2.5 ounces Neufchatel Cheese; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Egg Whites; 1/4 cup Fresh Blueberries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla bean, topped with a handful of bursting fresh blueberries.

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NUTRITION

Protein

45.5g

Fat

17.5g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

2.5 ounces Neufchatel Cheese

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Egg Whites

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Whisk the Greek yogurt and softened Neufchatel cheese in a medium bowl until the mixture is completely smooth and free of lumps.
3
Stir in the egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is well combined.
4
Pour the cheesecake batter into the prepared pan and scatter the fresh blueberries evenly over the top.
5
Bake for 25 to 30 minutes until the edges are set and firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to achieve a dense, creamy texture.