Name: Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein Powder; 1 Large Egg; 2 tablespoons Almond Flour; 100 grams Mixed Berries; 0.5 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice; 1 teaspoon Monk Fruit Sweetener

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A crustless cheesecake baked with protein-rich Greek yogurt and vanilla, finished with a vibrant topping of warm, bursting mixed berries.

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NUTRITION

Protein

39.3g

Fat

12.8g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 Large Egg

2 tablespoons Almond Flour

100 grams Mixed Berries

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

1 teaspoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, almond flour, vanilla extract, lemon juice, and monk fruit sweetener until the batter is completely smooth.
3
Pour the mixture into a lightly greased 4-inch ramekin or small springform pan.
4
Bake for 25 to 30 minutes until the edges are firm and set, while the center retains a slight jiggle.
5
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat with a teaspoon of water and simmer until they soften and release their juices.
6
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to set fully.
7
Top the chilled cheesecake with the warm or cooled berry compote just before serving.