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; 12g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Neufchâtel Cheese; 0.5 cup Mixed Berries; 1 tbsp Almond Flour; 1 tsp Vanilla Extract; 1 tbsp 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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of warm, bursting mixed berries.

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NUTRITION

Protein

42.4g

Fat

13.8g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Neufchâtel Cheese

0.5 cup Mixed Berries

1 tbsp Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a medium bowl, whisk together the Greek yogurt, softened Neufchâtel cheese, egg white, vanilla protein powder, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
3
Press the almond flour into the bottom of the prepared dish to create a thin base layer.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.
7
Gently warm the mixed berries in a small saucepan until they release their juices and spoon them over the chilled cheesecake before serving.