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: 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; 1.5 tablespoons Maple Syrup; 1 teaspoon Coconut Oil

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 whey cheesecake on a toasted almond flour crust, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

42.8g

Fat

24g

Carbs

42.4g

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

1.5 tablespoons Maple Syrup

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.
2
Combine the almond flour, melted coconut oil, and a half-tablespoon of maple syrup in a small bowl until it reaches a crumbly consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
Bake the crust for 8 minutes until it is fragrant and lightly golden.
5
In a medium bowl, whisk together the Greek yogurt, protein powder, egg, and remaining maple syrup until the batter is completely smooth.
6
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
8
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
9
Top with fresh mixed berries just before serving for a refreshing finish.