Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 28 grams Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 0.33 cup Oat Flour; 0.66 tablespoon Creamy Almond Butter; 0.75 cup Fresh 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a toasted almond-oat crust and finished with a vibrant berry compote.

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NUTRITION

Protein

56.4g

Fat

10.5g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

28 grams Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

0.33 cup Oat Flour

0.66 tablespoon Creamy Almond Butter

0.75 cup Fresh Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan.
2
Mix the oat flour and almond butter in a small bowl until a crumbly dough forms, then press it firmly into the bottom of the pan.
3
In a separate bowl, whisk together the Greek yogurt, vanilla whey protein, and egg whites until the batter is completely smooth.
4
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
Let the cheesecake cool at room temperature before refrigerating for at least two hours to set.
7
Top with the fresh mixed berries just before serving for a burst of sweetness.