Name: Silky 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 Non-fat Greek Yogurt; 1 large Egg; 12g Vanilla Whey Protein Isolate; 4 tbsp Almond Flour; 1 cup Mixed Berries; 0.5 tbsp Honey

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a burst of warm, jammy mixed berries.

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NUTRITION

Protein

46.5g

Fat

19.5g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg

12g Vanilla Whey Protein Isolate

4 tbsp Almond Flour

1 cup Mixed Berries

0.5 tbsp Honey

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and honey until a crumbly dough forms, then press it firmly into the bottom of the pan to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, egg, and vanilla protein powder until the batter is completely smooth and silky.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
7
Allow the cheesecake to cool completely in the refrigerator for at least 2 hours before topping with the berry compote and serving.