Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 cups Non-fat Plain Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 1 Large Egg; 1 cup Mixed Berries; 1 tablespoon Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon 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 protein-packed Greek yogurt and vanilla, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

59.9g

Fat

10.3g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Plain Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 Large Egg

1 cup Mixed Berries

1 tablespoon Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a 6-inch springform pan or a large ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
3
Gently fold in the almond flour until well incorporated to help provide structure to the cheesecake.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and let the cheesecake cool to room temperature on a wire rack.
7
Once cooled, transfer to the refrigerator and chill for at least 2 to 3 hours to allow the texture to set.
8
Top with the fresh or thawed mixed berries just before serving for a burst of natural sweetness.