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 baked Greek yogurt cheesecake with an almond flour crust and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

408kcal
Protein
34.8g
Fat
20.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1/4 scoop Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a crumbly consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they become jammy and thick.

  • 7

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

  • 8

    Spoon the warm or chilled berry compote over the cheesecake 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 baked Greek yogurt cheesecake with an almond flour crust and vanilla protein, topped with a warm and jammy mixed berry compote.

NUTRITION

408kcal
Protein
34.8g
Fat
20.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1/4 scoop Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a crumbly consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they become jammy and thick.

  • 7

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

  • 8

    Spoon the warm or chilled berry compote over the cheesecake before serving.