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; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 4 tbsp Almond Flour; 1 cup Mixed Berries; 1.5 tsp Coconut Oil

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

Oven-baked Greek yogurt and vanilla whey protein over a pressed almond crust, topped with a vibrant and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.3g

Fat

23.2g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

4 tbsp Almond Flour

1 cup Mixed Berries

1.5 tsp Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F.
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.
4
Pour the yogurt filling over the prepared almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to allow the cheesecake to firm up.
7
Top the chilled cheesecake with the mixed berries before serving.