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 Plain Nonfat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 4 sheets Graham Crackers; 1.5 teaspoons Coconut Oil; 0.5 cup Frozen Mixed Berries

Nutrition

Per serving

580 calories

Protein: 51g; 34% of calories
Carbs: 65g; 44% of calories
Fat: 14g; 21% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (160°C) and lightly grease a mini springform pan or ramekin.
Crush the graham crackers into fine crumbs and mix with the melted coconut oil, then press firmly into the bottom of the pan to form the crust.
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until completely smooth and free of lumps.
Pour the yogurt mixture over the graham cracker crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely.
While the cheesecake chills, warm the frozen mixed berries in a small saucepan over medium-low heat until they break down into a warm, syrupy compote.
Spoon the warm berry compote over the chilled cheesecake just before serving.

Nutrition

Ingredients

Instructions

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