Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 2 tsp Coconut Oil, melted; 120g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 1 large Egg White; 100g Fresh Blueberries; 1 tsp Monk Fruit Sweetener (optional)

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A chilled protein cheesecake made with creamy Greek yogurt and a nutty almond crust, topped with a vibrant crown of juicy fresh berries.

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NUTRITION

Protein

32.6g

Fat

24.1g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

4 tbsp Almond Flour

2 tsp Coconut Oil, melted

120g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

100g Fresh Blueberries

1 tsp Monk Fruit Sweetener (optional)

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 22-25 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set and the texture to become creamy.
9
Top with fresh berries just before serving.