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 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener; 0.5 tsp Vanilla Extract

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 velvety Greek yogurt cheesecake baked with a nutty almond flour crust and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

42.7g

Fat

12.9g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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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.
3
Press the almond mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
7
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
8
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
9
Top the chilled cheesecake with the berry compote before serving.