Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1.5 tbsp Vanilla Whey Protein Powder; 1 large Egg; 3 tbsp Almond Flour; 2 tsp Coconut Oil; 1/2 cup Mixed Berries; 1 tsp Vanilla Extract; 1 tbsp Monkfruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a vibrant mountain of juicy mixed berries.

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NUTRITION

Protein

40.1g

Fat

25.7g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Whey Protein Powder

1 large Egg

3 tbsp Almond Flour

2 tsp Coconut Oil

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of your prepared pan to create an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and monkfruit sweetener until the batter is smooth and lump-free.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and let it cool completely at room temperature before placing it in the refrigerator for at least 2 hours to set.
8
Top with the mixed berries just before serving for a fresh and juicy finish.