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: 1 cup Non-fat Greek Yogurt; 1/3 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 tablespoon Almond Flour; 1 tablespoon Ground Flaxseed; 1/2 cup Fresh Blueberries; 1 teaspoon Raw Honey; 1 teaspoon Vanilla Extract

Nutrition

Per serving

329 calories

Protein: 38g; 45% of calories
Carbs: 30g; 36% of calories
Fat: 7g; 19% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, honey, and vanilla extract until the batter is completely smooth.
Fold in the almond flour and ground flaxseed until well combined, which will help provide structure to the cheesecake.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Drop half of the fresh blueberries onto the surface, pressing them slightly into the batter.
Bake for 25 to 30 minutes until the edges are set and lightly golden, but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the texture to firm up properly.
Top with the remaining fresh blueberries before slicing and serving.

Nutrition

Ingredients

Instructions

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