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 Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 0.25 cup Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon Honey; 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

A velvety Greek yogurt cheesecake baked with a nutty almond crust and topped with a vibrant, bursting mixed berry compote.

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NUTRITION

Protein

41.9g

Fat

25g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tablespoon Honey

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
Combine the almond flour and coconut oil in a small bowl until it reaches a sandy consistency, then press the mixture firmly into the bottom of the pan to create a thin crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and honey until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula or the back of a spoon.
5
Bake for 25 to 30 minutes, or until the edges are set and firm while the center still has a slight, custard-like jiggle.
6
Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours to set.
7
Top with the mixed berries just before serving for a fresh and vibrant finish.