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 cup Non-fat Greek Yogurt; 2 tablespoons Liquid Egg Whites; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 teaspoon Stevia

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

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

42g

Fat

12.5g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 tablespoons Liquid Egg Whites

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 teaspoon Stevia

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to form a thin crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and stevia until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.
7
While the cake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a jammy consistency.
8
Top the chilled cheesecake with the warm berry compote before serving.