YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a pile of juicy fresh berries.
INGREDIENTS
1/3 cup Almond Flour
1/2 cup Nonfat Greek Yogurt
12g Vanilla Whey Protein Powder
1 Large Egg
1 tsp Coconut Oil
1 tbsp Maple Syrup
1 cup Mixed Berries
1 oz Low Fat Cream Cheese
PREPARATION
Preheat your oven to 325°F and line the bottom of a 4-inch mini springform pan with parchment paper.
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a blender or food processor, combine the Greek yogurt, low fat cream cheese, egg, protein powder, and maple syrup.
Process the mixture until it is completely smooth and no lumps remain.
Pour the cheesecake batter over the crust and gently tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Chill for at least 3 hours to allow the protein to set the texture.
Top with the fresh mixed berries just before serving.