Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour; 1.5 tsp Coconut Oil; 1 tbsp Maple Syrup; 1/2 cup Nonfat Greek Yogurt; 0.75 scoop Vanilla Whey Protein; 2 tbsp Egg Whites; 0.5 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 protein cheesecake with a toasted almond crust, chilled to create a decadent and silky smooth texture.

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NUTRITION

Protein

39.3g

Fat

22g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1.5 tsp Coconut Oil

1 tbsp Maple Syrup

1/2 cup Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein

2 tbsp Egg Whites

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour, melted coconut oil, and one teaspoon of the maple syrup until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining maple syrup until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to achieve a firm, creamy consistency.