Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 0.75 cup Mixed Berries; 2 tbsp Almond Flour; 0.5 tsp Coconut Oil; 1 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

Oven-baked Greek yogurt and vanilla protein cheesecake on a light almond crust, topped with a vibrant and juicy berry compote.

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NUTRITION

Protein

39.3g

Fat

15.4g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

0.75 cup Mixed Berries

2 tbsp Almond Flour

0.5 tsp Coconut Oil

1 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C).
2
Combine almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of a 4-inch oven-safe ramekin or springform pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
7
Top with the mixed berries just before serving for a fresh finish.