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 velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

435kcal
Protein
49.8g
Fat
15.4g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

3 tablespoons Almond Flour

1 teaspoon Grass-fed Butter, melted

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a small bowl, combine the almond flour and melted grass-fed butter until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

    Pour the cheesecake batter over the crust and tap the pan gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are slightly golden and set, while the center remains slightly jiggly.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to set for at least 3 hours.

  • 8

    Top the chilled cheesecake with fresh or thawed mixed berries just 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 velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour crust, topped with a vibrant medley of juicy mixed berries.

NUTRITION

435kcal
Protein
49.8g
Fat
15.4g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

3 tablespoons Almond Flour

1 teaspoon Grass-fed Butter, melted

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a small bowl, combine the almond flour and melted grass-fed butter until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

    Pour the cheesecake batter over the crust and tap the pan gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are slightly golden and set, while the center remains slightly jiggly.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to set for at least 3 hours.

  • 8

    Top the chilled cheesecake with fresh or thawed mixed berries just before serving.