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 Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.33 cup Liquid Egg Whites; 4 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 cup Mixed Berries; 2 tablespoons Monk Fruit Sweetener

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

Baked with thick Greek yogurt and vanilla whey, this protein-packed cheesecake is finished with a warm berry compote and a toasted almond crust.

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NUTRITION

Protein

57g

Fat

21g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.33 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
In a large bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 30 to 35 minutes until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
7
While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, syrupy compote.
8
Top the chilled cheesecake with the warm berry compote before serving.