Name: Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 20g Almond Flour; 3g Coconut Oil, melted; 1/2 cup Mixed Berries; 1/2 tsp Vanilla Extract

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A chilled Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

33.6g

Fat

15.6g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

3g Coconut Oil, melted

1/2 cup Mixed Berries

1/2 tsp Vanilla Extract

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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, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the mixture is completely smooth and free of lumps.
4
Pour the cheesecake batter over the prepared almond crust and smooth the surface with a spoon.
5
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle when shaken.
6
Remove from the oven and allow it to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.
7
Top with the mixed berries just before serving to maintain their fresh texture.