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; 1 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 20 grams Almond Flour; 7 grams Coconut Oil; 0.5 cup Mixed Berries; 2 teaspoons Monkfruit Sweetener; 1 teaspoon 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

Baked with Greek yogurt and vanilla protein, this cheesecake is topped with a vibrant berry compote over a buttery almond crust.

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NUTRITION

Protein

56.9g

Fat

18.8g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

20 grams Almond Flour

7 grams Coconut Oil

0.5 cup Mixed Berries

2 teaspoons Monkfruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small springform pan.
2
Combine the almond flour and melted coconut oil in a bowl, then press the mixture firmly into the bottom of the pan.
3
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, monkfruit, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the 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
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least two hours.
7
Heat the mixed berries in a small saucepan over medium heat until they break down into a thick, syrupy compote.
8
Slice the chilled cheesecake and top with the warm berry sauce before serving.