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; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1.5 tsp Coconut Oil; 1 cup Mixed Berries; 1 tsp Vanilla Extract

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 velvety Greek yogurt cheesecake baked with a grain-free almond crust and topped with a warm, jammy berry compote.

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NUTRITION

Protein

50.1g

Fat

18.7g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1.5 tsp Coconut Oil

1 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of your dish to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust 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 5-8 minutes until they break down into a thick, jammy sauce.
7
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
8
Top the chilled cheesecake with the berry compote just before serving.