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

Baked cheesecake made with Greek yogurt and vanilla protein, chilled until set for a perfectly velvety finish.

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NUTRITION

359kcal
Protein
54.6g
Fat
8.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Vanilla Extract

1 packet Stevia

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, vanilla extract, and stevia until the batter is completely smooth.

  • 3

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

  • 4

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 5

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator.

  • 6

    Chill for at least 2 hours, or overnight, to allow the cheesecake to fully 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

Baked cheesecake made with Greek yogurt and vanilla protein, chilled until set for a perfectly velvety finish.

NUTRITION

359kcal
Protein
54.6g
Fat
8.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Vanilla Extract

1 packet Stevia

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, vanilla extract, and stevia until the batter is completely smooth.

  • 3

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

  • 4

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 5

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator.

  • 6

    Chill for at least 2 hours, or overnight, to allow the cheesecake to fully set before serving.