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 protein whisked with almond flour and topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

352kcal
Protein
41.7g
Fat
12.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

2 tbsp Almond Flour

1/4 cup Fresh Raspberries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is completely smooth.

  • 3

    Gently fold in the vanilla protein powder, almond flour, and monk fruit sweetener until no dry clumps remain.

  • 4

    Pour the cheesecake batter into the prepared dish and scatter the fresh raspberries over the top.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and allow to cool at room temperature before refrigerating for at least two hours to set the silky texture.

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 protein whisked with almond flour and topped with fresh raspberries for a bright, tangy finish.

NUTRITION

352kcal
Protein
41.7g
Fat
12.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

2 tbsp Almond Flour

1/4 cup Fresh Raspberries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is completely smooth.

  • 3

    Gently fold in the vanilla protein powder, almond flour, and monk fruit sweetener until no dry clumps remain.

  • 4

    Pour the cheesecake batter into the prepared dish and scatter the fresh raspberries over the top.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight, delicate jiggle.

  • 6

    Remove from the oven and allow to cool at room temperature before refrigerating for at least two hours to set the silky texture.