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 Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 45g Egg Whites; 28g Almond Flour; 7g Grass-fed Butter; 80g Mixed Berries; 15g Raw Honey; 1 tsp Vanilla Extract; 1/4 tsp Ground Cinnamon

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 smooth Greek yogurt cheesecake baked over a toasted almond crust and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

40g

Fat

21g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

45g Egg Whites

28g Almond Flour

7g Grass-fed Butter

80g Mixed Berries

15g Raw Honey

1 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

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PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small ramekin.
2
Mix the almond flour, melted grass-fed butter, and a pinch of cinnamon in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, honey, and vanilla extract until completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
8
Top with the mixed berries just before serving for a fresh, juicy finish.