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 Nonfat Greek Yogurt; 1 scoop Vanilla Whey Protein; 1/4 cup Liquid Egg Whites; 1.5 oz Neufchatel Cheese; 1 cup Mixed Berries; 1 tbsp Almond Flour; 1 tsp Vanilla Extract; 1 tbsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a warm mixed berry compote for a velvety texture.

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NUTRITION

Protein

61.1g

Fat

15.7g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein

1/4 cup Liquid Egg Whites

1.5 oz Neufchatel Cheese

1 cup Mixed Berries

1 tbsp Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or large ramekin.
2
In a large bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, softened Neufchatel cheese, vanilla extract, and monk fruit until completely smooth.
3
Dust the bottom of the prepared pan with the almond flour to create a light base.
4
Pour the cheesecake batter over the almond flour and smooth the top with a spatula.
5
Bake for 30-35 minutes until the edges are set 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 4 hours to firm up.
7
While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick compote.
8
Slice the chilled cheesecake and serve with a generous spoonful of the warm berry sauce.