Name: Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/4 cups Non-fat Greek Yogurt; 2 tbsp Vanilla Whey Protein Powder; 3 tbsp Liquid Egg Whites; 3 tbsp Almond Flour; 1 tsp Coconut Oil, melted; 3/4 cup Mixed Berries; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

Silky 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

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a burst of juicy fresh berries.

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NUTRITION

Protein

49.7g

Fat

16.5g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1 1/4 cups Non-fat Greek Yogurt

2 tbsp Vanilla Whey Protein Powder

3 tbsp Liquid Egg Whites

3 tbsp Almond Flour

1 tsp Coconut Oil, melted

3/4 cup Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Combine almond flour and melted coconut oil in a small bowl, then press firmly into the bottom of the pan.
3
Whisk the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is silky and lump-free.
4
Pour the cheesecake filling over the crust and smooth the top with a spatula.
5
Bake for 28-32 minutes until the edges are firm but the center remains slightly wobbly.
6
Let the cheesecake cool to room temperature before chilling in the refrigerator for at least 3 hours to set.
7
Top with fresh berries just before serving for a bright, tart finish.