Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 1 Large Egg; 12g Vanilla Whey Protein Isolate; 120g Mixed Berries; 15g Almond Flour; 1 tsp Vanilla Extract

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

Greek Yogurt Protein Cheesecake with Mixed Berries

A smooth Greek yogurt and vanilla protein cheesecake baked with a light almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

Protein

41.9g

Fat

13.6g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 Large Egg

12g Vanilla Whey Protein Isolate

120g Mixed Berries

15g Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour firmly into the bottom of the pan to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and gently tap the pan on the counter to release any trapped air bubbles.
5
Scatter half of the mixed berries across the top of the batter.
6
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight, delicate jiggle.
7
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
8
Chill for at least 3 hours to allow the proteins to set fully, then garnish with the remaining fresh berries before serving.