Name: Vanilla Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 1 oz Fat-free Cream Cheese; 12g Vanilla Whey Protein Powder; 1 Large Egg White; 1.5 Graham Cracker Sheets; 2 tsp Honey; 1 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

Vanilla Greek Yogurt Protein Cheesecake

A chilled protein cheesecake made with thick Greek yogurt and vanilla bean, set on a light graham cracker base with a silky smooth finish.

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NUTRITION

Protein

34g

Fat

3.5g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

1 oz Fat-free Cream Cheese

12g Vanilla Whey Protein Powder

1 Large Egg White

1.5 Graham Cracker Sheets

2 tsp Honey

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or mini springform pan.
2
Crush the graham cracker sheets into fine crumbs and press them firmly into the bottom of the prepared pan to create the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, softened fat-free cream cheese, honey, and vanilla extract until completely smooth.
4
Add the vanilla protein powder and egg white to the mixture, whisking gently until just combined without over-incorporating air.
5
Pour the cheesecake batter over the graham cracker base and smooth the top with a spatula.
6
Bake for 25-30 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 transferring to the refrigerator.
8
Chill for at least 3 hours, or preferably overnight, to allow the texture to set before serving.