Name: Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 3 tablespoons Almond Flour; 1.5 teaspoons Coconut Oil; 0.75 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with Greek yogurt and vanilla whey over a nutty almond crust, finished with a vibrant, jammy berry compote.

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NUTRITION

Protein

46.8g

Fat

23.3g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and the center has a slight wobble.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours to set.
7
Top with the mixed berries just before serving for a fresh, tart finish.