Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 20 grams Vanilla Whey Protein Powder; 2 tablespoons Egg Whites; 2 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 0.5 cup Mixed Berries

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

Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and vanilla protein cheesecake on a nutty almond crust, topped with a burst of juicy mixed berries.

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NUTRITION

Protein

40.8g

Fat

18g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Powder

2 tablespoons Egg Whites

2 tablespoons Almond Flour

2 teaspoons Coconut Oil

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin with a touch of coconut oil.
2
In a small bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, and egg whites until the batter is smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the surface with the back of a spoon.
6
Bake for 22-25 minutes or until the edges are firm and the center has a very slight jiggle when shaken.
7
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to set for at least 2 hours.
8
Gently top the chilled cheesecake with mixed berries and serve cold for the best texture.