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; 1.5 tablespoons Vanilla Whey Protein Powder; 1.5 large Egg Whites; 2 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 teaspoon Monk Fruit Sweetener; 0.5 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 Greek yogurt and vanilla protein cheesecake with a light almond crust, topped with a vibrant burst of juicy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.5g

Fat

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1.5 large Egg Whites

2 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the dish to create a thin, even base layer.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up properly.
7
Top with the fresh or thawed mixed berries just before serving for a fresh, tart finish.