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 with Greek yogurt and vanilla protein, this cheesecake features a bright lemon zest and a buttery almond crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

576kcal
Protein
61.4g
Fat
23.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg

3 tbsp Almond Flour

1 oz Neufchatel Cheese

1 tbsp Honey

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl until it reaches a crumbly texture, then press it firmly into the bottom of the pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, softened Neufchatel cheese, honey, and lemon zest until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours to set perfectly.

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 with Greek yogurt and vanilla protein, this cheesecake features a bright lemon zest and a buttery almond crust.

NUTRITION

576kcal
Protein
61.4g
Fat
23.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg

3 tbsp Almond Flour

1 oz Neufchatel Cheese

1 tbsp Honey

1 tsp Lemon Zest

PREPARATION

  • 1

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

  • 2

    Combine the almond flour with a tiny splash of water in a small bowl until it reaches a crumbly texture, then press it firmly into the bottom of the pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, softened Neufchatel cheese, honey, and lemon zest until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours to set perfectly.