Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 60g Liquid Egg Whites; 25g Oat Flour; 100g Mixed Berries; 1 tbsp Monk Fruit Sweetener; 0.5 tsp Vanilla Extract

Ingredients

7 items

200g Non-fat Greek Yogurt
15g Vanilla Whey Protein Powder
60g Liquid Egg Whites
25g Oat Flour
100g Mixed Berries
1 tbsp Monk Fruit Sweetener
0.5 tsp 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 ramekin.
In a small bowl, mix the oat flour with a teaspoon of water and a pinch of monk fruit until it reaches a crumbly consistency, then press it firmly into the bottom of the pan.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the oat crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and stir until they soften and release their natural juices.
Spoon the warm berry compote over the chilled cheesecake just before serving.

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Instructions

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