Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tablespoons Almond Flour; 0.8 cup Non-fat Greek Yogurt; 0.25 scoop Vanilla Whey Protein Powder; 1 large Egg White; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil; 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 protein-packed cheesecake baked with Greek yogurt and vanilla whey on a nutty almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

Protein

36.1g

Fat

19.8g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

4 tablespoons Almond Flour

0.8 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Mix the almond flour and melted coconut oil in a small bowl until the mixture reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
Whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener in a medium bowl until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared crust and gently tap the dish on the counter to remove any air bubbles.
6
Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool to room temperature, then top with the mixed berries.
8
Chill in the refrigerator for at least 2 hours to allow the texture to firm up before serving.