Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Almond Flour; 2 teaspoons Coconut Oil; 0.5 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 tablespoon Maple Syrup; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A velvety protein-rich cheesecake made with Greek yogurt and almond flour, topped with a vibrant medley of juicy fresh berries.

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NUTRITION

Protein

35.3g

Fat

24.1g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Almond Flour

2 teaspoons Coconut Oil

0.5 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tablespoon Maple Syrup

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of a 4-inch springform pan or a small parchment-lined ramekin.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, maple syrup, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.
6
Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 3 hours to set completely.
7
Top with the fresh mixed berries just before serving for a bright and juicy finish.