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

Baked Greek yogurt cheesecake with a toasted almond-oat crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

535kcal
Protein
51.2g
Fat
17.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

2 tablespoons Ground Rolled Oats

1 cup Mixed Berries

1 teaspoon Melted Coconut Oil

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Pulse the rolled oats in a blender until they reach a flour-like consistency.

  • 3

    Combine the ground oats, almond flour, and melted coconut oil in a small bowl to form a crumbly dough.

  • 4

    Press the dough firmly into the bottom of a 4-inch springform pan or a large ramekin to create the crust.

  • 5

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

  • 6

    Pour the yogurt mixture over the prepared crust.

  • 7

    Bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.

  • 8

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 8-10 minutes until they break down into a thick compote.

  • 9

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

  • 10

    Serve chilled with the berry compote spooned over the top.

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

Baked Greek yogurt cheesecake with a toasted almond-oat crust, topped with a vibrant and juicy mixed berry compote.

NUTRITION

535kcal
Protein
51.2g
Fat
17.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

2 tablespoons Ground Rolled Oats

1 cup Mixed Berries

1 teaspoon Melted Coconut Oil

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Pulse the rolled oats in a blender until they reach a flour-like consistency.

  • 3

    Combine the ground oats, almond flour, and melted coconut oil in a small bowl to form a crumbly dough.

  • 4

    Press the dough firmly into the bottom of a 4-inch springform pan or a large ramekin to create the crust.

  • 5

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

  • 6

    Pour the yogurt mixture over the prepared crust.

  • 7

    Bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.

  • 8

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 8-10 minutes until they break down into a thick compote.

  • 9

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

  • 10

    Serve chilled with the berry compote spooned over the top.