Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 230g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 Large Egg White; 1 oz Neufchatel Cheese; 3 tbsp Almond Flour; 0.5 cup Mixed Berries

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-rich cheesecake made with Greek yogurt and vanilla protein powder over a nutty almond crust, topped with a vibrant and jammy berry compote.

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NUTRITION

Protein

45.7g

Fat

18.1g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

230g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

1 oz Neufchatel Cheese

3 tbsp Almond Flour

0.5 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F.
2
Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a dough, then press it firmly into the bottom of a small oven-safe ramekin.
3
In a mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and softened Neufchatel cheese until the batter is completely smooth and lump-free.
4
Pour the cheesecake mixture over the almond crust and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
5
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.
6
Remove the cheesecake from the oven and allow it to cool to room temperature.
7
Spread the warm berry compote over the top and refrigerate for at least two hours before serving to allow the texture to firm up.