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 Greek Yogurt (2% Low Fat); 15 grams Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit 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

A smooth Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a burst of juicy mixed berries.

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NUTRITION

Protein

39.1g

Fat

15.1g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Greek Yogurt (2% Low Fat)

15 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared ramekin to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
8
Top with the fresh mixed berries just before serving for a vibrant finish.