Greek Yogurt Protein Cheesecake with Fresh Strawberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Strawberries

A protein-rich cheesecake baked with a light almond crust and topped with a mountain of fresh sliced strawberries for a bright, velvety finish.

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NUTRITION

349kcal
Protein
34.3g
Fat
13.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

140g Nonfat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg

150g Fresh Strawberries

2 tbsp Almond Flour

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or a drop of the honey until it reaches a crumbly consistency, then press it firmly into the bottom of the dish to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, and the remaining honey until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set.

  • 7

    Just before serving, slice the fresh strawberries and pile them high on top of the chilled cheesecake.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Strawberries

A protein-rich cheesecake baked with a light almond crust and topped with a mountain of fresh sliced strawberries for a bright, velvety finish.

NUTRITION

349kcal
Protein
34.3g
Fat
13.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

140g Nonfat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg

150g Fresh Strawberries

2 tbsp Almond Flour

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or a drop of the honey until it reaches a crumbly consistency, then press it firmly into the bottom of the dish to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, and the remaining honey until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set.

  • 7

    Just before serving, slice the fresh strawberries and pile them high on top of the chilled cheesecake.