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; 12 grams Vanilla Whey Protein Isolate; 1 large Egg White; 1.5 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 teaspoon Coconut Oil; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon 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

Baked Greek yogurt cheesecake with a delicate almond flour crust, finished with a vibrant topping of juicy mixed berries.

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NUTRITION

Protein

40.6g

Fat

10.5g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg White

1.5 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour and coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a parchment-lined ramekin to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spoon.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 3 hours to set completely.
8
Top with the fresh mixed berries just before serving.