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 Nonfat Greek Yogurt; 0.6 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 3 tablespoons Almond Flour; 1 tablespoon Honey; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil

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 vanilla protein cheesecake with a toasted almond crust, finished with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

51.5g

Fat

16g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 tablespoon Honey

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat the oven to 325°F and lightly grease a small springform pan or large ramekin.
2
Combine the almond flour, coconut oil, and half of the honey in a small bowl, then press the mixture firmly into the bottom of the prepared pan to form the crust.
3
Whisk the Greek yogurt, vanilla protein powder, egg whites, and the remaining honey in a medium bowl until the batter is completely smooth and well combined.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula to ensure an even bake.
5
Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least two hours to set completely.
7
Top the chilled cheesecake with the fresh mixed berries just before serving for a bright and refreshing finish.