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, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

364kcal
Protein
40.5g
Fat
10.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Egg Whites

15g Vanilla Whey Protein

2 tbsp Almond Flour

1 cup Mixed Berries

1/2 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 small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is completely 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 slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 7

    While the cheesecake sets, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a jammy sauce.

  • 8

    Top the chilled cheesecake with the berry compote before slicing and 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, baked over a light almond crust and topped with a vibrant, jammy berry compote.

NUTRITION

364kcal
Protein
40.5g
Fat
10.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Egg Whites

15g Vanilla Whey Protein

2 tbsp Almond Flour

1 cup Mixed Berries

1/2 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 small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is completely 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 slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 7

    While the cheesecake sets, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a jammy sauce.

  • 8

    Top the chilled cheesecake with the berry compote before slicing and serving.