Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 30g Liquid Egg Whites; 14g Almond Flour; 28g Low-fat Cream Cheese (Neufchatel); 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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

Baked Greek yogurt and vanilla bean cheesecake with a buttery almond flour base, chilled until perfectly velvety.

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NUTRITION

Protein

42g

Fat

13.8g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

30g Liquid Egg Whites

14g Almond Flour

28g Low-fat Cream Cheese (Neufchatel)

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared pan to create a thin, even crust layer.
3
In a mixing bowl, combine the Greek yogurt and softened cream cheese, whisking until no lumps remain.
4
Add the protein powder, egg whites, monk fruit sweetener, and vanilla extract to the yogurt mixture, stirring until the batter is smooth and creamy.
5
Pour the cheesecake filling over the almond crust and smooth the surface with a spoon.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight wobble.
7
Allow the cheesecake to cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 3 hours.