Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 25g Beaten Egg; 15g Almond Flour; 1 tsp Coconut Oil; 50g 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 with Greek yogurt and vanilla protein over a nutty almond base, this cheesecake is topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

31.4g

Fat

15.7g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

25g Beaten Egg

15g Almond Flour

1 tsp Coconut Oil

50g Mixed Berries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil, stirring until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the ramekin to create a solid crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, beaten egg, and vanilla extract until the batter is smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with the back of a spoon.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.
7
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set.
8
Top with fresh mixed berries just before serving for a bright, clean finish.