Name: Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1.25 oz Neufchatel Cheese; 100g Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 100g Mixed Berries; 2 tbsp Monk Fruit Sweetener; 0.5 tsp Vanilla Extract

Nutrition

Per serving

403 calories

Protein: 35g; 33% of calories
Carbs: 27g; 25% of calories
Fat: 20g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it forms a crumbly dough.
Press the almond mixture firmly into the bottom of the prepared pan to create an even, flat crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, protein powder, egg white, remaining monk fruit, and vanilla extract until the batter is completely smooth.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula or the back of a spoon.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours to fully set.
Top with fresh mixed berries just before serving for a bright and fresh finish.

Nutrition

Ingredients

Instructions

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