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; 10 grams Vanilla Whey Protein Powder; 1/4 cup Liquid Egg Whites; 2 tablespoons Almond Flour; 1/2 cup Mixed Berries; 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 baked with creamy Greek yogurt and vanilla protein, chilled until it reaches a silky smooth texture.

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NUTRITION

Protein

43g

Fat

8.5g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

2 tablespoons Almond Flour

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or a large ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, almond flour, and vanilla extract until the batter is completely smooth.
3
Taste the batter and add a drop of liquid monkfruit or stevia if you prefer a sweeter dessert profile.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Gently scatter the mixed berries over the surface, pressing them slightly into the batter.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature on a wire rack.
8
Transfer to the refrigerator and chill for at least 3 hours, or ideally overnight, to allow the cheesecake to fully set before serving.