Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 0.33 cup Almond Flour; 1 tablespoon Coconut Oil; 0.5 cup Mixed Berries; 2 tablespoons Monk Fruit Sweetener

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

Baked Greek yogurt and almond flour cheesecake topped with a vibrant medley of mixed berries, offering a perfectly chilled and velvety finish.

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NUTRITION

Protein

61.7g

Fat

35.4g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

0.33 cup Almond Flour

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 30 to 35 minutes or until the edges are firm and the center has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Transfer the cheesecake to the refrigerator and chill for at least 4 hours to allow it to set properly.
9
Top with fresh or thawed mixed berries before slicing and serving.