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; 12g Vanilla Whey Protein Isolate; 3 tbsp Liquid Egg Whites; 2 tbsp Almond Flour; 1/2 cup Mixed Berries; 1 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

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond crust, finished with a crown of juicy mixed berries.

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NUTRITION

Protein

42g

Fat

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

12g Vanilla Whey Protein Isolate

3 tbsp Liquid Egg Whites

2 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract until the mixture is completely smooth and free of lumps.
3
Evenly press the almond flour into the bottom of the prepared pan to create a thin, consistent base layer.
4
Pour the cheesecake batter over the almond flour base and use a spatula to smooth the surface.
5
Gently scatter the mixed berries over the top, pressing them slightly into the batter.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
7
Remove from the oven and allow it to cool at room temperature for 30 minutes before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the cheesecake to set into a velvety texture before slicing and serving.