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 Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 2 large Egg Whites; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 0.75 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Zest

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 over a light almond crust and topped with a warm mixed berry compote, offering a bright hint of zesty lemon.

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NUTRITION

Protein

46.5g

Fat

14.6g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

2 large Egg Whites

2 tbsp Almond Flour

1 tsp Coconut Oil

0.75 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 6-inch springform pan.
2
Mix the almond flour and melted coconut oil in a small bowl until crumbly, then press firmly into the bottom of the pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to firm up.
7
Simmer the mixed berries in a small saucepan over medium heat with the lemon zest until they burst and form a thick compote.
8
Slice the chilled cheesecake and serve with a generous spoonful of the warm berry topping.