Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 4 tablespoons Almond Flour; 1 large Egg White; 2 teaspoons Coconut Oil; 1/2 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 smooth Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

39.2g

Fat

24.8g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

4 tablespoons Almond Flour

1 large Egg White

2 teaspoons Coconut Oil

1/2 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
Stir together 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 an even crust.
4
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, and egg white until completely smooth and combined.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
While the cake 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 to room temperature, then refrigerate for at least 2 hours to set fully.
9
Spoon the chilled berry compote over the cheesecake before serving.