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: 3 tbsp Almond Flour; 1 tsp Coconut Oil; 5 oz Non-fat Greek Yogurt; 2 oz Low-fat Cream Cheese; 2 tsp Vanilla Whey Protein Powder; 1 Large Egg; 1.5 tbsp Maple Syrup; 0.5 cup Mixed Berries; 1 tsp Vanilla Extract

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

An almond-crust cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of juicy fresh berries.

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NUTRITION

Protein

34.9g

Fat

30.4g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 tsp Coconut Oil

5 oz Non-fat Greek Yogurt

2 oz Low-fat Cream Cheese

2 tsp Vanilla Whey Protein Powder

1 Large Egg

1.5 tbsp Maple Syrup

0.5 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, softened low-fat cream cheese, protein powder, egg, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.
6
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
Once chilled and set, top the cheesecake with fresh mixed berries before serving.