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; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Egg Whites; 1 cup Mixed Berries; 4 tablespoons Almond Flour; 1 teaspoon Coconut Oil

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 cheesecake with a grain-free almond crust, topped with a warm berry compote and a hint of velvety vanilla.

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NUTRITION

Protein

56.9g

Fat

20.5g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

1 cup Mixed Berries

4 tablespoons Almond Flour

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick sauce.
8
Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least 2 hours.
9
Slice the chilled cheesecake and serve topped with the warm berry compote.