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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

389kcal
Protein
45.6g
Fat
11.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the pan to create a thin, even crust layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set 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 burst and form a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked over a light almond crust and topped with a vibrant, jammy berry compote.

NUTRITION

389kcal
Protein
45.6g
Fat
11.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the pan to create a thin, even crust layer.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set 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 burst and form a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.