Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 Large Egg; 30g Almond Flour; 1 tsp Coconut Oil; 100g Mixed Berries; 1 tbsp Honey

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

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 with Mixed Berries

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a vibrant burst of warm, macerated berries.

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NUTRITION

Protein

43g

Fat

25.6g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 Large Egg

30g Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

1 tbsp Honey

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large ramekin to form the crust.
4
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and honey until the batter is silky and lump-free.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 28-32 minutes until the edges are firm and the center is slightly jiggly.
7
Remove from the oven and let it cool to room temperature before transferring to the refrigerator for at least 3 hours to set.
8
Gently heat the mixed berries in a small saucepan until they release their juices, then spoon the warm compote over the chilled cheesecake.