Name: Vanilla Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Protein Powder; 2 oz Neufchâtel Cheese; 1 large Egg White; 2 tbsp Almond Flour; 0.75 tbsp Maple Syrup; 1 tsp Coconut Oil; 0.5 tsp Vanilla Extract

Vanilla Protein Cheesecake with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A velvety vanilla cheesecake baked with a wholesome almond flour crust and protein-rich Greek yogurt, featuring a hint of aromatic vanilla bean.

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NUTRITION

Protein

41.6g

Fat

26.5g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Protein Powder

2 oz Neufchâtel Cheese

1 large Egg White

2 tbsp Almond Flour

0.75 tbsp Maple Syrup

1 tsp Coconut Oil

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour, coconut oil, and one teaspoon of the maple syrup to create a sandy crust texture.
3
Press the crust mixture firmly into the bottom of a 4-inch springform pan or an oven-safe ramekin.
4
In a medium mixing bowl, beat the Neufchâtel cheese until smooth, then whisk in the Greek yogurt, protein powder, egg white, remaining maple syrup, and vanilla extract until the batter is creamy.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.
7
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set completely.