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 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 4 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Mixed Berries

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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of fresh berries and a toasted almond crust.

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NUTRITION

Protein

56.5g

Fat

19g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
8
Top with the fresh mixed berries just before serving for a burst of natural sweetness.