Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 1 Large Egg; 1/4 cup Almond Flour; 2 tbsp Maple Syrup; 1/2 cup Mixed Berries; 1 tsp Coconut Oil; 1 tsp Vanilla Extract

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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

52.3g

Fat

25.9g

Carbs

51.4g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 Large Egg

1/4 cup Almond Flour

2 tbsp Maple Syrup

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour, coconut oil, and 1 tablespoon of maple syrup until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the base.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and the remaining tablespoon of maple syrup until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
8
Warm the mixed berries in a small saucepan over low heat until they release their juices and soften.
9
Spoon the warm berry compote over the chilled cheesecake before serving.