Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 1 large Egg White; 4 tablespoons Almond Flour; 1 tablespoon Coconut Oil; 0.5 cup Mixed Berries; 2 teaspoons Monk Fruit Sweetener; 0.5 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 individual cheesecake with a nutty almond flour crust and protein-packed Greek yogurt filling, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

51.1g

Fat

29.9g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

2 teaspoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

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