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; 1 scoop Vanilla Whey Protein; 2 tablespoons Egg Whites; 4 tablespoons Almond Flour; 0.75 cup Mixed Berries; 1 tablespoon Maple Syrup

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 made with Greek yogurt and vanilla whey, baked on a nutty almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

60g

Fat

16.5g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein

2 tablespoons Egg Whites

4 tablespoons Almond Flour

0.75 cup Mixed Berries

1 tablespoon Maple Syrup

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PREPARATION

1
Preheat oven to 325°F (165°C) and line a small springform pan with parchment paper.
2
Mix almond flour with a teaspoon of water to form a crumbly dough and press firmly into the bottom of the pan.
3
In a large bowl, whisk together the Greek yogurt, protein powder, egg whites, and maple syrup until the batter is completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set completely.
7
Top with fresh or slightly warmed mixed berries before serving.