Name: Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 1 large Egg White; 15g Vanilla Whey Protein Isolate; 18g Almond Flour; 100g Fresh Mixed Berries; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Zest

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

A baked Greek yogurt and vanilla protein cheesecake with a hint of lemon, topped with a mountain of fresh, burst-in-your-mouth berries.

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NUTRITION

Protein

35.9g

Fat

10.3g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 large Egg White

15g Vanilla Whey Protein Isolate

18g Almond Flour

100g Fresh Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a small oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla extract, and lemon zest until the mixture is smooth and creamy.
3
Add the vanilla protein powder, almond flour, and monk fruit sweetener to the wet ingredients, stirring until fully incorporated and no lumps remain.
4
Pour the cheesecake batter into the prepared pan and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.
6
Remove from the oven and allow the cheesecake to cool completely at room temperature.
7
Transfer the cheesecake to the refrigerator and chill for at least 2 hours to allow the texture to set properly.
8
Garnish the top with fresh mixed berries just before serving for a vibrant finish.