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 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2.5 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon 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 protein-packed Greek yogurt cheesecake baked with a light almond crust and topped with juicy mixed berries, offering a perfectly silky smooth texture.

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NUTRITION

Protein

42.9g

Fat

9.9g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2.5 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared pan to form a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a very slight jiggle.
6
Remove from the oven and allow it to cool to room temperature for about 30 minutes.
7
Transfer the cheesecake to the refrigerator and chill for at least 2 hours to allow the texture to fully set.
8
Top with the mixed berries just before serving for a fresh, tart finish.