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

Whisked Greek yogurt and egg whites baked until set, infused with vanilla and almond butter for a velvety smooth finish.

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NUTRITION

326kcal
Protein
44g
Fat
10.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1/4 cup Egg Whites

1 tablespoon Almond Butter

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, almond butter, monk fruit sweetener, and vanilla extract until the batter is completely smooth and combined.

  • 3

    Pour the mixture into the prepared pan and gently tap it on the counter to remove any trapped air bubbles.

  • 4

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

  • 5

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

  • 6

    Chill for at least 3 hours, or ideally overnight, to allow the cheesecake to firm up into a dense and creamy texture.

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

Whisked Greek yogurt and egg whites baked until set, infused with vanilla and almond butter for a velvety smooth finish.

NUTRITION

326kcal
Protein
44g
Fat
10.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1/4 cup Egg Whites

1 tablespoon Almond Butter

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, almond butter, monk fruit sweetener, and vanilla extract until the batter is completely smooth and combined.

  • 3

    Pour the mixture into the prepared pan and gently tap it on the counter to remove any trapped air bubbles.

  • 4

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

  • 5

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

  • 6

    Chill for at least 3 hours, or ideally overnight, to allow the cheesecake to firm up into a dense and creamy texture.