Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Non-fat Greek Yogurt; 2 ounces Fat-free Cream Cheese; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 sheet Graham Crackers; 1 teaspoon Coconut Oil; 2 teaspoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a crisp graham cracker crust.

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NUTRITION

Protein

42.9g

Fat

7.8g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Non-fat Greek Yogurt

2 ounces Fat-free Cream Cheese

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

1 sheet Graham Crackers

1 teaspoon Coconut Oil

2 teaspoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Crush the graham crackers into fine crumbs and mix with the melted coconut oil until the texture resembles wet sand.
3
Press the cracker mixture firmly into the bottom of the pan to create an even base.
4
In a medium bowl, whisk together the Greek yogurt, cream cheese, protein powder, egg white, monk fruit, and vanilla until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to achieve a perfectly chilled, silky texture.