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; 10g Vanilla Whey Protein Powder; 1 Large Egg; 0.5 cup Frozen Mixed Berries; 2 tbsp Almond Flour; 1 tsp 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

A velvety crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

41.8g

Fat

12.3g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 Large Egg

0.5 cup Frozen Mixed Berries

2 tbsp Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or a 4-inch springform pan with coconut oil spray.
2
In a medium bowl, whisk together the Greek yogurt, egg, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth and lump-free.
3
Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.
4
Bake for 25-30 minutes or until the edges are set and golden, but the center still has a slight, tender jiggle.
5
While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat, simmering for 5-8 minutes until they break down into a thick, syrupy compote.
6
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator for at least 2 hours to firm up.
7
Top the chilled cheesecake with the berry compote just before serving.