Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 0.25 cup Fat-Free Cottage Cheese; 2 squares Graham Crackers; 1 teaspoon Coconut Oil; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

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 cottage cheese cheesecake over a graham cracker crust, finished with a hint of vanilla and a silky smooth texture.

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NUTRITION

Protein

48.3g

Fat

11.3g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

0.25 cup Fat-Free Cottage Cheese

2 squares Graham Crackers

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Place the cottage cheese in a blender or food processor and blend until it is completely smooth and creamy.
3
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg, protein powder, vanilla extract, and monk fruit sweetener until the batter is well combined.
4
Crush the graham crackers into fine crumbs and stir in the melted coconut oil until it resembles wet sand.
5
Press the graham cracker mixture firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin.
6
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
7
Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
8
Remove from the oven and allow the cheesecake to cool completely at room temperature.
9
Place the cheesecake in the refrigerator for at least 3 hours, or preferably overnight, to fully set before serving.