Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 46g Egg Whites; 120g Mixed Berries; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

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 with a light almond flour base and creamy yogurt filling, finished with a burst of jammy mixed berries.

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NUTRITION

Protein

36.2g

Fat

16.9g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

46g Egg Whites

120g Mixed Berries

3 tbsp Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
2
Mix the almond flour and melted coconut oil in a small bowl then press firmly into the bottom of the pan to form a base.
3
Whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the mixture is completely smooth.
4
Pour the yogurt filling over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
7
Allow the cheesecake to cool to room temperature then refrigerate for at least 2 hours to set fully.
8
Top the chilled cheesecake with the warm or cold berry compote before serving.