Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tablespoons Almond Flour; 2 teaspoons Coconut Oil, melted; 3/4 cup Non-fat Greek Yogurt; 1 large Egg; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract; 1/2 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

Baked Greek yogurt and almond flour cheesecake topped with a vibrant mixed berry compote, featuring a delicate toasted crust.

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NUTRITION

Protein

29.3g

Fat

25.1g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

3 tablespoons Almond Flour

2 teaspoons Coconut Oil, melted

3/4 cup Non-fat Greek Yogurt

1 large Egg

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

1/2 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
2
Stir the almond flour and melted coconut oil together in a small bowl until the mixture looks like wet sand.
3
Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.
4
Whisk the Greek yogurt, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and combined.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set properly.
8
Place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick sauce.
9
Top the chilled cheesecake with the warm berry compote just before serving.