Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1 tsp Coconut Oil; 3/4 cup Nonfat Greek Yogurt; 1/3 scoop Vanilla Whey Protein Powder; 1 large Egg; 1 tbsp Maple Syrup; 1 tsp Vanilla Extract; 1/2 cup Mixed Berries

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

A velvety Greek yogurt cheesecake baked over a nutty almond flour crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

37.3g

Fat

21.3g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 tsp Coconut Oil

3/4 cup Nonfat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

1 large Egg

1 tbsp Maple Syrup

1 tsp Vanilla Extract

1/2 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond 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, maple syrup, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
8
Top with the mixed berries just before serving for a burst of natural sweetness.