Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Isolate; 1 large Egg White; 15g Almond Flour; 1 tsp Coconut Oil; 80g 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

40.6g

Fat

14.1g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1 large Egg White

15g Almond Flour

1 tsp Coconut Oil

80g Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (160°C) 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 to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, and egg white until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
7
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
8
Top the chilled cheesecake with the warm berry compote just before serving.