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 velvety cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a bright, jammy berry compote.

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NUTRITION

404kcal
Protein
61.1g
Fat
4.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.2 scoops Vanilla Whey Protein Isolate

1 large Egg White

1 tablespoon Almond Flour

0.5 cup Mixed Berries

1.5 teaspoons Raw Honey

1/2 teaspoon Vanilla Extract

1/4 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a 4-inch springform pan or small oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, and vanilla extract until the batter is smooth and free of lumps.

  • 3

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 4

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

  • 5

    While the cheesecake bakes, place the mixed berries and honey in a small saucepan over medium-low heat.

  • 6

    Simmer the berries for 5 to 7 minutes, mashing them slightly with a fork until they form a thick, jammy sauce.

  • 7

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

  • 8

    Before serving, top the chilled cheesecake with the berry compote and a sprinkle of fresh lemon zest.

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 velvety cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a bright, jammy berry compote.

NUTRITION

404kcal
Protein
61.1g
Fat
4.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.2 scoops Vanilla Whey Protein Isolate

1 large Egg White

1 tablespoon Almond Flour

0.5 cup Mixed Berries

1.5 teaspoons Raw Honey

1/2 teaspoon Vanilla Extract

1/4 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and line a 4-inch springform pan or small oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, and vanilla extract until the batter is smooth and free of lumps.

  • 3

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 4

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

  • 5

    While the cheesecake bakes, place the mixed berries and honey in a small saucepan over medium-low heat.

  • 6

    Simmer the berries for 5 to 7 minutes, mashing them slightly with a fork until they form a thick, jammy sauce.

  • 7

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

  • 8

    Before serving, top the chilled cheesecake with the berry compote and a sprinkle of fresh lemon zest.