Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Plain Greek Yogurt; 50g Egg Whites; 10g Vanilla Whey Protein Isolate; 120g Mixed Berries; 12g Almond Flour; 0.5 tsp 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

Baked Greek yogurt and vanilla protein cheesecake served crustless for a high-volume treat, finished with a vibrant topping of bursting mixed berries.

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NUTRITION

Protein

35.5g

Fat

6.7g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

50g Egg Whites

10g Vanilla Whey Protein Isolate

120g Mixed Berries

12g Almond Flour

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
In a mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth.
3
Stir in a natural sweetener like liquid stevia or monk fruit if additional sweetness is desired.
4
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
5
Gently press 40 grams of the mixed berries into the surface of the batter.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center remains slightly jiggly.
7
Remove from the oven and let the cheesecake cool to room temperature before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the texture to set properly.
9
Top with the remaining fresh mixed berries just before serving.