Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour; 1 tablespoon Coconut Oil, melted; 125 grams Non-fat Greek Yogurt; 1 Large Egg; 1/4 scoop Vanilla Whey Protein; 3/4 cup Mixed Berries; 1 teaspoon Monk Fruit Sweetener; 1/2 teaspoon Vanilla Extract

Ingredients

8 items

1/4 cup Almond Flour
1 tablespoon Coconut Oil, melted
125 grams Non-fat Greek Yogurt
1 Large Egg
1/4 scoop Vanilla Whey Protein
3/4 cup Mixed Berries
1 teaspoon Monk Fruit Sweetener
1/2 teaspoon Vanilla Extract

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C).
In a small bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create an even crust.
In a medium mixing bowl, whisk the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spoon.
Bake for 25 to 30 minutes, or until the edges are firm and the center has just a slight jiggle.
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and become thick and jammy.
Remove the cheesecake from the oven and let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
Top the chilled cheesecake with the berry compote before serving.

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Ingredients

Instructions

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