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

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NUTRITION

436kcal
Protein
54.2g
Fat
8.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

18 grams Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1.5 ounces Light Cream Cheese

1 cup Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a 6-inch springform pan with parchment paper.

  • 2

    In a medium mixing bowl, whisk the light cream cheese and monkfruit sweetener together until smooth and creamy.

  • 3

    Stir in the non-fat Greek yogurt and vanilla extract until fully combined.

  • 4

    Gently fold in the vanilla protein powder and liquid egg whites, whisking by hand until the batter is uniform and no clumps remain.

  • 5

    Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set but the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

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

  • 9

    Once chilled and firm, top the cheesecake with the berry compote and slice into portions.

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

NUTRITION

436kcal
Protein
54.2g
Fat
8.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

18 grams Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1.5 ounces Light Cream Cheese

1 cup Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a 6-inch springform pan with parchment paper.

  • 2

    In a medium mixing bowl, whisk the light cream cheese and monkfruit sweetener together until smooth and creamy.

  • 3

    Stir in the non-fat Greek yogurt and vanilla extract until fully combined.

  • 4

    Gently fold in the vanilla protein powder and liquid egg whites, whisking by hand until the batter is uniform and no clumps remain.

  • 5

    Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set but the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

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

  • 9

    Once chilled and firm, top the cheesecake with the berry compote and slice into portions.