Name: Silky 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; 2 ounces Neufchâtel Cheese; 1 large Egg; 1/3 cup Almond Flour; 1 tablespoon Grass-fed Butter; 1.5 tablespoons Maple Syrup; 1/2 cup Fresh Blueberries; 1 teaspoon Vanilla Extract

Nutrition

Per serving

746 calories

Protein: 40g; 21% of calories
Carbs: 49g; 26% of calories
Fat: 44g; 53% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
Combine the almond flour and melted grass-fed butter in a small bowl then press the mixture firmly into the bottom of the pan to create a crust.
In a separate large bowl, whisk together the Greek yogurt, softened Neufchâtel cheese, egg, maple syrup, and vanilla extract until the batter is completely smooth and silky.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 35 to 40 minutes until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool to room temperature then refrigerate for at least 4 hours to set completely.
Before serving, top the cheesecake with a generous pile of fresh berries for a burst of natural sweetness.

Nutrition

Ingredients

Instructions

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