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; 1/4 cup Egg Whites; 10 grams Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1/2 teaspoon Coconut Oil; 1/2 cup Mixed Berries; 1 teaspoon Monk Fruit Sweetener; 1/2 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 and vanilla protein cheesecake over a grain-free almond crust, topped with a burst of juicy mixed berries.

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NUTRITION

Protein

42.2g

Fat

10.5g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 cup Egg Whites

10 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1/2 teaspoon Coconut Oil

1/2 cup Mixed Berries

1 teaspoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan or small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate medium bowl, whisk together the Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the almond crust and smooth the surface with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, stable jiggle.
7
Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least 2 hours to set.
8
Top with the fresh mixed berries just before serving for a bright and juicy finish.