Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 20 grams Vanilla Whey Protein Isolate; 3 tablespoons Liquid Egg Whites; 1.5 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil

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 velvety Greek yogurt and vanilla protein cheesecake baked over a light almond crust, finished with a burst of juicy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42g

Fat

11g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

3 tablespoons Liquid Egg Whites

1.5 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C) and line a 4-inch mini springform pan or a large ramekin with parchment paper.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin, even crust.
4
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth.
5
Pour the cheesecake batter over the crust and tap the pan on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least 2 hours.
8
Top with fresh or thawed mixed berries just before serving for a vibrant finish.