Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-packed cheesecake whipped with thick Greek yogurt and vanilla bean, baked until set with a silky smooth finish.

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NUTRITION

371kcal
Protein
41.3g
Fat
13.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

175 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 teaspoon Maple Syrup

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a 4-inch springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk the Greek yogurt and egg until the mixture is completely smooth and combined.

  • 3

    Stir in the maple syrup and vanilla extract to add a touch of natural sweetness.

  • 4

    Gently fold in the whey protein, almond flour, and oat flour until no dry clumps remain.

  • 5

    Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.

  • 6

    Bake for 25 minutes or until the edges are set but the center still has a slight, custard-like jiggle.

  • 7

    Allow the cheesecake to cool completely at room temperature before chilling in the fridge for at least 3 hours.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A protein-packed cheesecake whipped with thick Greek yogurt and vanilla bean, baked until set with a silky smooth finish.

NUTRITION

371kcal
Protein
41.3g
Fat
13.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

175 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 teaspoon Maple Syrup

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a 4-inch springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk the Greek yogurt and egg until the mixture is completely smooth and combined.

  • 3

    Stir in the maple syrup and vanilla extract to add a touch of natural sweetness.

  • 4

    Gently fold in the whey protein, almond flour, and oat flour until no dry clumps remain.

  • 5

    Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.

  • 6

    Bake for 25 minutes or until the edges are set but the center still has a slight, custard-like jiggle.

  • 7

    Allow the cheesecake to cool completely at room temperature before chilling in the fridge for at least 3 hours.