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 Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a bright and zesty lemon twist.

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NUTRITION

405kcal
Protein
38.3g
Fat
18.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

25g Almond Flour

1 tsp Coconut Oil

10g Maple Syrup

30g Fresh Raspberries

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, and maple syrup until the batter is completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the crust and bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 5

    Allow the cheesecake to cool to room temperature before refrigerating for at least two hours, then top with fresh raspberries before serving.

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 Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a bright and zesty lemon twist.

NUTRITION

405kcal
Protein
38.3g
Fat
18.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

25g Almond Flour

1 tsp Coconut Oil

10g Maple Syrup

30g Fresh Raspberries

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, and maple syrup until the batter is completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the crust and bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 5

    Allow the cheesecake to cool to room temperature before refrigerating for at least two hours, then top with fresh raspberries before serving.