Name: Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Non-fat Greek Yogurt; 2 tablespoons Egg Whites; 1/4 scoop Vanilla Whey Protein; 3 tablespoons Almond Flour; 2 tablespoons Oat Flour; 2 teaspoons Coconut Oil; 1/2 cup Mixed Berries

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with Greek yogurt and vanilla whey on a toasted almond crust, finished with a warm medley of burst mixed berries.

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NUTRITION

Protein

28.3g

Fat

21.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

2 tablespoons Egg Whites

1/4 scoop Vanilla Whey Protein

3 tablespoons Almond Flour

2 tablespoons Oat Flour

2 teaspoons Coconut Oil

1/2 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
Combine the almond flour, oat flour, and melted coconut oil in a small bowl until the mixture reaches a crumbly consistency.
3
Press the crust mixture firmly into the bottom of the prepared ramekin to form an even and solid layer.
4
Whisk together the Greek yogurt, egg whites, and vanilla protein powder in a separate bowl until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula or the back of a spoon.
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 at room temperature then refrigerate for at least two hours to set fully.
8
Top with the mixed berries just before serving for a fresh and tart finish.