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

Baked crustless cheesecake made with protein-rich Greek yogurt and vanilla, finished with a burst of juicy fresh blueberries.

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NUTRITION

351kcal
Protein
42.6g
Fat
10.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 ounce Neufchatel Cheese

1 tablespoon Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt and Neufchatel cheese until the mixture is completely smooth and free of lumps.

  • 3

    Add the egg white, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract, stirring until just combined.

  • 4

    Pour the cheesecake batter into the prepared pan and gently scatter the fresh blueberries over the top.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains a bit wobbly.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set into a creamy, sliceable texture.

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

Baked crustless cheesecake made with protein-rich Greek yogurt and vanilla, finished with a burst of juicy fresh blueberries.

NUTRITION

351kcal
Protein
42.6g
Fat
10.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 ounce Neufchatel Cheese

1 tablespoon Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt and Neufchatel cheese until the mixture is completely smooth and free of lumps.

  • 3

    Add the egg white, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract, stirring until just combined.

  • 4

    Pour the cheesecake batter into the prepared pan and gently scatter the fresh blueberries over the top.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains a bit wobbly.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set into a creamy, sliceable texture.