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 creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

521kcal
Protein
59.7g
Fat
20.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

0.75 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 30 to 35 minutes, or until the edges are firm and the center has a slight jiggle.

  • 7

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

  • 8

    Once chilled, top the cheesecake with the mixed berries and slice into portions to serve.

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 creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant medley of juicy mixed berries.

NUTRITION

521kcal
Protein
59.7g
Fat
20.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

0.75 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 30 to 35 minutes, or until the edges are firm and the center has a slight jiggle.

  • 7

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

  • 8

    Once chilled, top the cheesecake with the mixed berries and slice into portions to serve.