Name: Creamy Greek Yogurt Protein Cheesecake with Mixed 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; 1/2 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A crustless cheesecake made with protein-rich Greek yogurt and vanilla, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

41.8g

Fat

12.6g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

1 large Egg

1/2 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or a large ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and vanilla extract until the batter is completely smooth.
3
Sprinkle the almond flour evenly across the bottom of the prepared pan to create a thin, protein-rich base layer.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a jammy consistency.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
8
Top the chilled cheesecake with the berry compote before serving.