Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 0.25 cup Egg Whites; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Almond Flour; 1 tablespoon Almond Butter; 0.5 cup Mixed Berries; 1 tablespoon 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

A protein-packed cheesecake baked with non-fat Greek yogurt and vanilla whey, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

57.6g

Fat

23.8g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.25 cup Egg Whites

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Almond Flour

1 tablespoon Almond Butter

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Stir together the almond flour and almond butter in a small bowl until the mixture becomes crumbly and holds together when pressed.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk the Greek yogurt, egg whites, vanilla protein powder, and monk fruit sweetener until the batter is silky and free of lumps.
5
Pour the yogurt batter over the crust and smooth the surface with a spoon or spatula.
6
Bake for 30 to 35 minutes until the edges are set and the center remains slightly jiggly.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely.
8
Top with the mixed berries just before serving for a burst of fresh flavor.