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; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 1 packet Stevia

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

Baked with Greek yogurt and vanilla whey, this creamy cheesecake is topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

42.6g

Fat

13.5g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 packet Stevia

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to create a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, vanilla extract, and stevia 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 or until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before topping with the mixed berries.
7
Refrigerate for at least 2 hours to allow the cheesecake to set fully before serving.