Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 20g Vanilla Whey Protein Powder; 20g Almond Flour; 1 teaspoon Coconut Oil; 1 large Egg White; 0.5 cup Mixed Berries

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

A velvety Greek yogurt cheesecake baked with a grain-free almond crust and finished with a vibrant, juicy berry compote.

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NUTRITION

Protein

48.5g

Fat

15.9g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

20g Almond Flour

1 teaspoon Coconut Oil

1 large Egg White

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or an oven-safe ramekin to form the crust.
4
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and no lumps remain.
5
Pour the yogurt cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm wobble.
7
Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator to chill for at least 3 hours.
8
Garnish with fresh or thawed mixed berries just before serving for a burst of natural sweetness.