Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 tbsp Almond Flour; 3/4 cup Nonfat Greek Yogurt; 1/3 scoop Vanilla Whey Protein Powder; 1 large Egg; 1/2 tbsp Coconut Oil; 1/2 cup Mixed Berries; 1 tsp Vanilla Extract

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with a grain-free almond crust and creamy Greek yogurt, finished with a vibrant burst of jammy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

33.6g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

6 tbsp Almond Flour

3/4 cup Nonfat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

1 large Egg

1/2 tbsp Coconut Oil

1/2 cup Mixed Berries

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
Place the Greek yogurt, protein powder, egg, and vanilla extract into a blender or food processor and pulse until the batter is completely smooth and aerated.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Scatter the mixed berries over the top, pressing them slightly into the batter.
7
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a gentle jiggle.
8
Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to set for at least 2 hours.