Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a bright, zesty lemon finish.

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NUTRITION

336kcal
Protein
42.7g
Fat
10.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

225g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

18g Almond Flour

45g Fresh Blueberries

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a drop of sweetener to form a crumbly paste and press it firmly into the bottom of a small oven-safe ramekin.

  • 3

    In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour base in the ramekin.

  • 5

    Gently press the fresh blueberries into the top of the cheesecake batter.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.

  • 7

    Remove from the oven and allow it to cool to room temperature on the counter.

  • 8

    Refrigerate for at least 2 hours to allow the cheesecake to set fully before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a bright, zesty lemon finish.

NUTRITION

336kcal
Protein
42.7g
Fat
10.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

225g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

18g Almond Flour

45g Fresh Blueberries

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a drop of sweetener to form a crumbly paste and press it firmly into the bottom of a small oven-safe ramekin.

  • 3

    In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour base in the ramekin.

  • 5

    Gently press the fresh blueberries into the top of the cheesecake batter.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.

  • 7

    Remove from the oven and allow it to cool to room temperature on the counter.

  • 8

    Refrigerate for at least 2 hours to allow the cheesecake to set fully before serving.