Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.15 cups Non-fat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Egg Whites; 3 tablespoons Almond Flour; 1 cup Mixed Berries; 2 tablespoons Monk Fruit Sweetener; 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, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

58.7g

Fat

12.6g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared pan to create a very thin, even base layer.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is smooth and lump-free.
4
Pour the yogurt mixture over the almond flour base and smooth the surface with a spatula.
5
Bake for 30 to 35 minutes until the edges are firm but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they become thick and jammy.
7
Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
8
Top the chilled cheesecake with the berry compote before slicing and serving.