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; 0.5 scoop Vanilla Whey Protein; 1 large Egg White; 2 tbsp Almond Flour; 0.75 cup Mixed Berries; 1 tsp Coconut Oil; 1 tbsp 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

Creamy Greek yogurt and vanilla protein baked into a delicate cheesecake over a nutty almond crust, topped with a warm and jammy berry compote.

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NUTRITION

Protein

37.6g

Fat

13.6g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

2 tbsp Almond Flour

0.75 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours to fully set.
8
Top the chilled cheesecake with the berry compote before serving.