YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A chilled Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant burst of juicy mixed berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
1/4 cup Egg Whites
2 tablespoons Almond Flour
1/2 cup Mixed Berries
1 teaspoon Coconut Oil
1 tablespoon Monkfruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and line a small springform pan or ramekin with parchment paper.
Combine the almond flour and melted coconut oil in a small bowl until the mixture looks like wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to create a thin, even crust.
Whisk together the Greek yogurt, vanilla protein powder, egg whites, and monkfruit sweetener in a large bowl until the batter is completely smooth and lump-free.
Pour the protein filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, custard-like wobble.
Remove from the oven and let the cheesecake cool completely at room temperature.
Transfer to the refrigerator and chill for at least 3 hours to allow the texture to become firm and creamy.
Top with fresh mixed berries just before serving for a juicy finish.