Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 cups Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 2 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 0.75 cup Mixed Berries

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 Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

49.5g

Fat

17.8g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

2 tablespoons Almond Flour

2 teaspoons Coconut Oil

0.75 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan.
2
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and a pinch of monkfruit sweetener until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 30 to 35 minutes, or until the edges are firm and the center has a slight jiggle.
7
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a jammy sauce.
8
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before topping with the berry compote and serving.