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: 180g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 60g Egg Whites; 18g Almond Flour; 100g Mixed Berries; 1 tbsp Monk Fruit Sweetener; 1/2 tsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake on a light almond crust, finished with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

41g

Fat

10.4g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

60g Egg Whites

18g Almond Flour

100g Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or springform pan.
2
Mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of the dish.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit until the batter is completely smooth.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight, delicate jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least two hours to set.
7
Top the chilled cheesecake with the mixed berries just before serving for a fresh finish.