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 Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon 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

A crustless cheesecake made with thick Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.2g

Fat

7.9g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of a 4-inch ramekin or small springform pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond base in the ramekin.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight, gentle jiggle.
6
Remove from the oven and let the cheesecake cool at room temperature, then transfer to the refrigerator for at least 2 hours to firm up.
7
While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick, jammy sauce.
8
Top the chilled cheesecake with the berry compote just before serving.