Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1 large Egg White; 18g Vanilla Whey Protein Isolate; 2 tbsp Almond Flour; 1/2 cup Mixed Berries; 1 tsp Pure Maple Syrup; 1/2 tsp Vanilla Extract

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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

41g

Fat

8.7g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 large Egg White

18g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Pure Maple Syrup

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
Combine the almond flour with a splash of water or a drop of maple syrup in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
Whisk the non-fat Greek yogurt, egg white, vanilla protein powder, maple syrup, and vanilla extract in a bowl until the batter is completely smooth and lump-free.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature before transferring it to the refrigerator to set for at least two hours.
7
Garnish with the mixed berries just before serving for a fresh, tart finish.