Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Almond Flour; 1 tablespoon Coconut Oil; 1/2 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 Large Egg; 2 ounces Full-fat Cream Cheese; 1/2 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

Baked Greek yogurt and protein cheesecake with an almond flour crust, topped with a vibrant medley of juicy, sun-ripened berries.

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NUTRITION

Protein

44.7g

Fat

63.3g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour

1 tablespoon Coconut Oil

1/2 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 Large Egg

2 ounces Full-fat Cream Cheese

1/2 cup Mixed Berries

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PREPARATION

1
Preheat the oven to 325°F and lightly grease a small springform pan or oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl until a crumbly dough forms.
3
Press the almond dough firmly into the bottom of the prepared pan to create an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, softened cream cheese, vanilla protein powder, and egg until the mixture is completely smooth and lump-free.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to firm up.
8
Top with the mixed berries just before serving for a burst of juicy flavor.