Name: Creamy 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 Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 4 tbsp Almond Flour; 0.5 cup Mixed Berries

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake layered over a nutty almond crust and topped with a burst of juicy mixed berries.

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NUTRITION

Protein

51.6g

Fat

14.8g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

4 tbsp Almond Flour

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
2
Combine the almond flour with a teaspoon of water in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan.
3
Whisk the Greek yogurt, vanilla protein powder, and egg white together in a medium bowl until the batter is completely smooth and creamy.
4
Pour the cheesecake mixture over the almond crust and gently tap the pan on the counter to release any air bubbles.
5
Scatter half of the mixed berries across the top of the batter.
6
Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight, tender jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least two hours to set.
8
Garnish with the remaining fresh berries just before serving for a bright, flavorful finish.