Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 320g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 2 Large Egg Whites; 4 tbsp Almond Flour; 1 tsp Coconut Oil; 1 cup Mixed Berries; 2 tsp Monk Fruit Sweetener

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-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a nutty almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

59.7g

Fat

20.9g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

320g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

2 Large Egg Whites

4 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Mixed Berries

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper.
2
In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create the crust.
3
In a separate large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth out the top with a spatula.
5
Bake for 30 to 35 minutes until the edges are set but the center remains slightly jiggly.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, syrupy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator for at least 3 hours to set.
8
Slice the chilled cheesecake and serve with a generous spoonful of the berry compote on top.