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 Greek Yogurt; 1 large Egg White; 10 grams Vanilla Whey Protein; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 1 tablespoon Coconut Oil; 0.5 cup Mixed Berries; 0.5 teaspoon 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 protein-rich cheesecake made with Greek yogurt and vanilla whey, baked on a nutty almond-oat crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

39.1g

Fat

21.8g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and grease a small oven-safe dish or 4-inch springform pan.
2
Combine almond flour, oat flour, and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the crust mixture firmly into the bottom of the prepared dish to create an even layer.
4
In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, and vanilla extract until the batter is velvety and smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight wobble.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to firm up.
8
Top with the mixed berries before serving for a fresh and tangy finish.