Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 3 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon 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 Greek yogurt cheesecake baked with a grain-free almond flour crust and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

41.9g

Fat

12.7g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon 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
Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.
3
In a mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and gently tap the dish on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle when moved.
6
Remove from the oven and allow the cheesecake to cool to room temperature before topping with the mixed berries.
7
Place the cheesecake in the refrigerator for at least 2 hours to set fully before serving cold.