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; 10g Vanilla Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tbsp Oat Flour; 1 tsp Coconut Oil; 0.75 cup Mixed Berries; 1 tsp Honey; 1 tbsp Monk Fruit Sweetener

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 Greek yogurt and vanilla protein cheesecake with an almond-oat crust, finished with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

33.9g

Fat

13.3g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

10g Vanilla Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tbsp Oat Flour

1 tsp Coconut Oil

0.75 cup Mixed Berries

1 tsp Honey

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F.
2
Combine almond flour, oat flour, and melted coconut oil in a small bowl until a sandy crumble forms.
3
Press the crust mixture firmly into the bottom of a 4-inch ramekin or mini springform pan.
4
Whisk the Greek yogurt, protein powder, egg white, and monk fruit sweetener together until the batter is silky smooth.
5
Pour the cheesecake filling over the crust and level the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool to room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours to set.
8
Top with the mixed berries and a light drizzle of honey before serving.