Name: Vanilla Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Nonfat Greek Yogurt; 18g Vanilla Whey Protein Powder; 1 large Egg White; 1.5 oz Low-fat Cream Cheese; 1 tsp Vanilla Extract; 1/4 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener

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 crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a handful of tart fresh raspberries.

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NUTRITION

Protein

39.7g

Fat

7.7g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

18g Vanilla Whey Protein Powder

1 large Egg White

1.5 oz Low-fat Cream Cheese

1 tsp Vanilla Extract

1/4 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small oven-safe dish.
2
In a medium mixing bowl, whisk together the Greek yogurt and low-fat cream cheese until the mixture is completely smooth and no lumps remain.
3
Add the vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener to the bowl, stirring until fully incorporated.
4
Pour the cheesecake batter into the prepared ramekin and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.
7
Garnish with fresh raspberries just before serving for a bright, tart finish.