Name: 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; 10g Vanilla Protein Powder; 2 tbsp Egg Whites; 1/2 cup Almond Flour; 1 1/2 tsp Coconut Oil; 1 cup Mixed Berries; 1/2 tsp Vanilla Extract

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 cheesecake with a grain-free almond crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

45.5g

Fat

33g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Protein Powder

2 tbsp Egg Whites

1/2 cup Almond Flour

1 1/2 tsp Coconut Oil

1 cup Mixed Berries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch or 6-inch springform pan with parchment paper.
2
In a small bowl, combine the almond flour and melted coconut oil until the texture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt filling over the crust and use a spatula to smooth out the top.
6
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 3 hours.
8
Once chilled and set, top the cheesecake with the mixed berries and slice to serve.