YOUR SOLIN GENERATED RECIPE
Protein Cheesecake with Greek Yogurt and Mixed Berries
A creamy Greek yogurt and vanilla protein cheesecake baked over a crunchy graham cracker base, finished with a vibrant and tangy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
2 ounces Low-Fat Cream Cheese
2 sheets Graham Crackers
1 cup Frozen Mixed Berries
1 teaspoon Honey
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or 4-inch springform pan.
Crush the graham crackers into fine crumbs and press them firmly into the bottom of the prepared pan to create a crust.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and softened low-fat cream cheese until the mixture is completely smooth and lump-free.
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
While the cheesecake chills, place the frozen mixed berries and honey in a small saucepan over medium heat.
Simmer the berries for 5-8 minutes, stirring occasionally, until they break down into a thick, syrupy compote.
Once the cheesecake is fully set, spoon the cooled berry compote over the top and serve.