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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a vibrant medley of juicy mixed berries.

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NUTRITION

658kcal
Protein
60.3g
Fat
35.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tablespoon Coconut Oil

1 teaspoon Vanilla Extract

2 tablespoons Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg, monkfruit sweetener, and vanilla extract until the batter is silky and free of lumps.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the surface with a spoon or spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a gentle jiggle.

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature before transferring it to the refrigerator for at least 2 hours.

  • 8

    Top the chilled cheesecake with fresh mixed berries just before serving for a burst of natural sweetness.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a vibrant medley of juicy mixed berries.

NUTRITION

658kcal
Protein
60.3g
Fat
35.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tablespoon Coconut Oil

1 teaspoon Vanilla Extract

2 tablespoons Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg, monkfruit sweetener, and vanilla extract until the batter is silky and free of lumps.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the surface with a spoon or spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a gentle jiggle.

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature before transferring it to the refrigerator for at least 2 hours.

  • 8

    Top the chilled cheesecake with fresh mixed berries just before serving for a burst of natural sweetness.