Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety Greek yogurt cheesecake baked with a hint of vanilla and a grain-free almond base, topped with juicy fresh berries.

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NUTRITION

357kcal
Protein
42.1g
Fat
8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of sweetener until it forms a crumbly paste, then press it firmly into the bottom of the prepared pan to create the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden, while the center remains just a bit jiggly.

  • 6

    Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 3 hours, or ideally overnight.

  • 7

    Top the chilled cheesecake with fresh mixed berries just before serving for a bright, juicy finish.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety Greek yogurt cheesecake baked with a hint of vanilla and a grain-free almond base, topped with juicy fresh berries.

NUTRITION

357kcal
Protein
42.1g
Fat
8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of sweetener until it forms a crumbly paste, then press it firmly into the bottom of the prepared pan to create the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and slightly golden, while the center remains just a bit jiggly.

  • 6

    Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 3 hours, or ideally overnight.

  • 7

    Top the chilled cheesecake with fresh mixed berries just before serving for a bright, juicy finish.