Name: Creamy 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; 25g Vanilla Whey Protein Powder; 1 Large Egg White; 4 tbsp Almond Flour; 1 tsp Coconut Oil (melted); 1/2 cup Mixed Berries; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety protein cheesecake made with Greek yogurt and an almond crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

47.7g

Fat

21.7g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

1 Large Egg White

4 tbsp Almond Flour

1 tsp Coconut Oil (melted)

1/2 cup Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Before serving, top with the mixed berries and enjoy chilled.