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 finished with a vibrant, jammy berry compote.

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NUTRITION

356kcal
Protein
42.8g
Fat
9.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2.5 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or monk fruit to form a crumbly dough and press it firmly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center 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 create a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set.

  • 8

    Top the chilled cheesecake with the 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 finished with a vibrant, jammy berry compote.

NUTRITION

356kcal
Protein
42.8g
Fat
9.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2.5 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.

  • 2

    Mix the almond flour with a teaspoon of water or monk fruit to form a crumbly dough and press it firmly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center 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 create a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set.

  • 8

    Top the chilled cheesecake with the berry compote before serving.