Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Greek Yogurt, Plain Non-fat; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 0.5 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 creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a burst of juicy fresh berries.

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NUTRITION

Protein

41.3g

Fat

13.6g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Greek Yogurt, Plain Non-fat

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour and melted coconut oil until the texture is crumbly.
3
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to form the crust.
4
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared crust and use a spatula to smooth the top.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and allow the cheesecake to cool to room temperature.
8
Refrigerate the cheesecake for at least 2 hours to allow it to set fully.
9
Top with fresh mixed berries just before serving.