Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tsp Pure Maple Syrup; 3/4 cup Fresh Strawberries; 1/2 tsp Vanilla Extract

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

Greek Yogurt Protein Cheesecake with Fresh Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a light almond crust and topped with juicy fresh berries.

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NUTRITION

Protein

36.5g

Fat

12.8g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1 tsp Pure Maple Syrup

3/4 cup Fresh Strawberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour, melted coconut oil, and maple syrup until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and no lumps remain.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set fully.
8
Top with fresh sliced strawberries just before serving for a bright, juicy finish.