Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 tbsp Almond Flour; 1/2 cup Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 1 tsp Honey; 1/2 cup Mixed Berries; 1/2 tsp Coconut Oil; 1/2 tsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a handful of juicy fresh berries.

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NUTRITION

Protein

32.8g

Fat

24.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

6 tbsp Almond Flour

1/2 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

1 tsp Honey

1/2 cup Mixed Berries

1/2 tsp Coconut Oil

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a small ramekin or 4-inch springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture is crumbly and holds together when pressed.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, honey, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 20 to 25 minutes until the edges are firm and the center has a slight, custard-like jiggle.
7
Remove from the oven and allow to cool completely at room temperature.
8
Refrigerate for at least 2 hours to set fully.
9
Top with fresh mixed berries just before serving for a bright, tart finish.