Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 1 scoop Vanilla Whey Protein; 0.4 cup Almond Flour; 1 Large Egg; 1 tbsp Coconut Oil; 1 cup Mixed Berries; 1.5 tbsp Honey

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 on a toasted almond crust, finished with a burst of sweet, juicy mixed berries.

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NUTRITION

Protein

56.5g

Fat

41g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein

0.4 cup Almond Flour

1 Large Egg

1 tbsp Coconut Oil

1 cup Mixed Berries

1.5 tbsp Honey

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan with a touch of coconut oil.
2
In a small bowl, combine the almond flour and melted coconut oil, stirring until the mixture resembles wet sand.
3
Press the almond mixture firmly and evenly into the bottom of the prepared springform pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and honey until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and use a spatula to smooth the surface.
6
Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center still has a gentle jiggle.
7
Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least 4 hours to set.
8
Garnish the chilled cheesecake with the mixed berries just before serving for a fresh, vibrant finish.