Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

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

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a light almond crust and topped with juicy, sun-ripened berries.

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NUTRITION

377kcal
Protein
40g
Fat
14g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

2 tablespoons Almond Flour

1 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    Combine almond flour with a tiny splash of water to moisten, then press firmly into the bottom of the pan to form a thin crust.

  • 3

    Whisk the Greek yogurt, protein powder, egg, and a touch of monk fruit sweetener in a medium bowl until the batter is silky and lump-free.

  • 4

    Pour the cheesecake batter over the almond base and tap the pan on the counter to release air bubbles.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.

  • 6

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

  • 7

    Garnish with a heap of fresh berries just before slicing and serving.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

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

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a light almond crust and topped with juicy, sun-ripened berries.

NUTRITION

377kcal
Protein
40g
Fat
14g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

2 tablespoons Almond Flour

1 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    Combine almond flour with a tiny splash of water to moisten, then press firmly into the bottom of the pan to form a thin crust.

  • 3

    Whisk the Greek yogurt, protein powder, egg, and a touch of monk fruit sweetener in a medium bowl until the batter is silky and lump-free.

  • 4

    Pour the cheesecake batter over the almond base and tap the pan on the counter to release air bubbles.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.

  • 6

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

  • 7

    Garnish with a heap of fresh berries just before slicing and serving.