YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A protein-rich cheesecake with a toasted almond and oat crust, filled with a silky Greek yogurt center and topped with juicy fresh berries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.6 scoop Vanilla Protein Powder
2 tbsp Egg Whites
3 tbsp Almond Flour
2 tbsp Rolled Oats
2 tbsp Light Cream Cheese
0.5 cup Mixed Berries
1 tsp Coconut Oil
PREPARATION
Preheat your oven to 325°F (165°C).
In a small bowl, combine the almond flour, rolled oats, and melted coconut oil, mixing until it resembles wet sand.
Press the flour mixture firmly into the bottom of a small oven-safe ramekin or individual springform pan to form the crust.
Bake the crust for 8 minutes until it is lightly toasted and fragrant.
While the crust bakes, whisk together the Greek yogurt, vanilla protein powder, egg whites, and softened light cream cheese in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the pre-baked crust and return the dish to the oven.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely.
Top with fresh mixed berries before serving chilled.