YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a velvety, protein-packed cheesecake that blends the creamy tang of nonfat Greek yogurt and low‐fat cream cheese with a delicate almond flour crust. Topped with a colorful medley of mixed berries and a hint of honey for natural sweetness, this dessert is light yet satisfying, making it a divine treat that supports your nutrition goals.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 tsp Coconut Oil (4.5g)
1 cup Nonfat Greek Yogurt (245g)
3.5 oz Low-fat Cream Cheese (99g)
1 large Egg (50g)
1 tbsp Honey (21g)
1 tsp Vanilla Extract (5g)
1/2 cup Mixed Berries (75g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small springform or pie dish with parchment paper.
In a small bowl, mix the almond flour and melted coconut oil until well combined. Press this mixture evenly into the base of the dish to form a thin crust.
Bake the crust in the preheated oven for 8-10 minutes until it begins to set and lightly toast. Remove from the oven and let cool slightly.
In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg, honey, and vanilla extract. Beat the mixture until completely smooth and well blended.
Pour the cheesecake batter over the pre-baked crust, using a spatula to spread it evenly.
Bake in the oven for 18-22 minutes or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.
Just before serving, top the cheesecake with the mixed berries.
Slice and enjoy this nutritious, protein-packed dessert!