Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Nonfat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 2 tablespoons Almond Flour; 1 cup Frozen Mixed Berries; 1 tablespoon Monk Fruit Sweetener

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 bean, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

59g

Fat

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

2 tablespoons Almond Flour

1 cup Frozen Mixed Berries

1 tablespoon Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Press the almond flour firmly into the bottom of the prepared pan to create a thin base.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
8
Spoon the cooled berry compote over the cheesecake just before serving.