Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Non-fat Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil, melted; 3/4 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1/2 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 Greek yogurt and vanilla protein cheesecake baked over a toasted almond crust and topped with a burst of juicy berries.

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NUTRITION

Protein

36.7g

Fat

17.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

3/4 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or 4-inch springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
6
Bake for 22-25 minutes, or until the edges are set and slightly golden while the center remains just a bit jiggly.
7
Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
8
Top with fresh mixed berries just before serving for a bright, tart finish.