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: 1 cup Non-fat Greek Yogurt; 2 tablespoons Egg Whites; 15 grams Vanilla Protein Powder; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 teaspoon Maple Syrup; 0.5 teaspoon 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 an almond crust, finished with a vibrant and juicy berry compote.

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NUTRITION

Protein

44.1g

Fat

12.9g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 tablespoons Egg Whites

15 grams Vanilla Protein Powder

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 teaspoon Maple Syrup

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F.
2
Combine almond flour, oat flour, and melted coconut oil in a bowl until a crumbly dough forms.
3
Press the mixture firmly into the bottom of a 4-inch springform pan or lined ramekin.
4
Whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature before transferring to the refrigerator to set for at least two hours.
8
Simmer the mixed berries and maple syrup in a small saucepan over medium heat until the fruit breaks down into a thick sauce.
9
Spoon the chilled berry compote over the cheesecake before serving.