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 velvety cheesecake made with Greek yogurt and vanilla protein on a toasted almond flour crust, finished with a bright hint of lemon zest.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
32.6g
Fat
24.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

4 tbsp Almond Flour

2 tsp Coconut Oil (melted)

2 tsp Maple Syrup

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour, melted coconut oil, and 1 teaspoon of the maple syrup until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, lemon zest, and the remaining teaspoon of maple syrup until the batter is completely smooth and lump-free.

  • 5

    Pour the yogurt filling over the almond crust and tap the ramekin gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center still has a very slight wobble.

  • 7

    Remove from the oven and allow to cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to set 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 velvety cheesecake made with Greek yogurt and vanilla protein on a toasted almond flour crust, finished with a bright hint of lemon zest.

NUTRITION

426kcal
Protein
32.6g
Fat
24.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

4 tbsp Almond Flour

2 tsp Coconut Oil (melted)

2 tsp Maple Syrup

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour, melted coconut oil, and 1 teaspoon of the maple syrup until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared ramekin to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, lemon zest, and the remaining teaspoon of maple syrup until the batter is completely smooth and lump-free.

  • 5

    Pour the yogurt filling over the almond crust and tap the ramekin gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center still has a very slight wobble.

  • 7

    Remove from the oven and allow to cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to set before serving.