Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Greek Yogurt; 20g Vanilla Whey Protein; 1 large Egg White; 25g Almond Flour; 9g Coconut Oil; 100g 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 chilled Greek yogurt cheesecake baked with a nutty almond flour crust and topped with a vibrant medley of fresh berries for a velvety finish.

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NUTRITION

Protein

40.9g

Fat

26.1g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

150g Greek Yogurt

20g Vanilla Whey Protein

1 large Egg White

25g Almond Flour

9g Coconut Oil

100g Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or 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 it firmly into the bottom of the pan.
3
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth and free of lumps.
4
Pour the yogurt batter over the almond crust and use a spatula to smooth the surface.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 3 hours to set fully.
7
Top with the fresh mixed berries just before serving for a bright and clean finish.