Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg; 0.33 cup Almond Flour; 2 tsp Coconut Oil; 1.5 tbsp Maple Syrup; 0.5 cup Mixed Berries; 0.5 tsp Vanilla Extract

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

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

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NUTRITION

Protein

39.1g

Fat

33.1g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg

0.33 cup Almond Flour

2 tsp Coconut Oil

1.5 tbsp Maple Syrup

0.5 cup Mixed Berries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F.
2
Stir together the almond flour and melted coconut oil in a small bowl until a crumbly dough forms.
3
Press the mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create an even base.
4
Bake the crust for 8-10 minutes until it smells nutty and looks lightly golden.
5
In a separate bowl, whisk the Greek yogurt, protein powder, egg, maple syrup, and vanilla extract until the batter is completely smooth and lump-free.
6
Pour the yogurt filling over the pre-baked crust and smooth the top with a spatula.
7
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
8
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
9
Top with the mixed berries just before serving for a fresh, juicy finish.