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; 25 grams Vanilla Whey Protein Powder; 1 large Egg White; 35 grams Almond Flour; 1 teaspoon Coconut Oil; 1/2 cup Mixed Berries; 1 teaspoon Vanilla Extract; 2 teaspoons 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 made with creamy Greek yogurt and an almond flour crust, topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

56.8g

Fat

24g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

25 grams Vanilla Whey Protein Powder

1 large Egg White

35 grams Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set.
8
While the cake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy topping.
9
Spoon the warm berry compote over the chilled cheesecake before serving.