Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 3 tablespoons Egg Whites; 2.5 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Ingredients

7 items

0.8 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Isolate
3 tablespoons Egg Whites
2.5 tablespoons Almond Flour
0.5 cup Mixed Berries
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener in a small bowl, then press the mixture firmly into the bottom of the prepared pan to form a thin crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the yogurt cheesecake mixture over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator for at least 4 hours to set completely.
While the cheesecake sets, simmer the mixed berries in a small saucepan over low heat for 5 minutes until they release their juices and thicken slightly.
Spoon the berry compote over the chilled cheesecake just before serving.

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Instructions

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