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 velvety protein cheesecake made with thick Greek yogurt and vanilla bean, baked over a light graham cracker crust and finished with fresh lemon zest.

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NUTRITION

346kcal
Protein
41.5g
Fat
8.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg

3 tablespoons Graham Cracker Crumbs

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, egg, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is smooth and creamy.

  • 3

    Press the graham cracker crumbs into the bottom of the prepared pan to form an even base.

  • 4

    Pour the cheesecake batter over the crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool completely at room temperature before refrigerating for at least 3 hours to achieve a firm 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

A velvety protein cheesecake made with thick Greek yogurt and vanilla bean, baked over a light graham cracker crust and finished with fresh lemon zest.

NUTRITION

346kcal
Protein
41.5g
Fat
8.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg

3 tablespoons Graham Cracker Crumbs

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, egg, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is smooth and creamy.

  • 3

    Press the graham cracker crumbs into the bottom of the prepared pan to form an even base.

  • 4

    Pour the cheesecake batter over the crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Allow the cheesecake to cool completely at room temperature before refrigerating for at least 3 hours to achieve a firm texture.