Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein; 1/4 cup Egg Whites; 100 grams Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil

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 cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

64g

Fat

14.5g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein

1/4 cup Egg Whites

100 grams Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small springform pan or oven-safe ramekin.
2
Mix the almond flour and melted coconut oil in a small bowl and press firmly into the bottom of the pan to form a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
7
While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, glossy sauce.
8
Spoon the cooled berry compote over the cheesecake before serving.