Name: Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 20g Vanilla Whey Protein Isolate; 3 tbsp Egg Whites; 100g Mixed Berries; 2 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

Creamy 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

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with Greek yogurt and vanilla bean, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

43.1g

Fat

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

3 tbsp Egg Whites

100g Mixed Berries

2 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, mix the almond flour with a teaspoon of water or a drop of sweetener to form a crumbly dough, then press it firmly into the bottom of the ramekin to create the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is 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 set and the center has a slight jiggle when shaken.
6
Remove from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
7
Once chilled, top the cheesecake with the mixed berries and serve cold.