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 Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil, melted; 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 over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

49.6g

Fat

12.4g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil, melted

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F (165°C).
2
Combine almond flour and melted coconut oil in a small bowl, then press the mixture into the bottom of a 4-inch mini springform pan or a large ramekin.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, mashing slightly until they form a thick sauce.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with the jammy berries and serving.