Name: Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek Yogurt; 1.5 tbsp Vanilla Whey Protein; 1 large Egg White; 3 tbsp Almond Flour; 1 tbsp Oat Flour; 1 tbsp Maple Syrup; 0.75 cup Mixed Berries; 1 tsp Vanilla Extract

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

A chilled Greek yogurt cheesecake baked over a nutty almond-oat crust, topped with a vibrant medley of fresh berries for a finish that is perfectly velvety.

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NUTRITION

Protein

32.9g

Fat

13g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Whey Protein

1 large Egg White

3 tbsp Almond Flour

1 tbsp Oat Flour

1 tbsp Maple Syrup

0.75 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour, oat flour, and one teaspoon of the maple syrup in a small bowl until a crumbly dough forms.
3
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining maple syrup until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
8
Transfer to the refrigerator and chill for at least three hours to allow the texture to firm up and become velvety.
9
Top with fresh mixed berries just before serving.