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 whey, baked until set and topped with a jammy mixed berry compote.

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NUTRITION

399kcal
Protein
43g
Fat
16.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tbsp Liquid Egg Whites

2 tbsp Neufchatel Cheese

2.2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water to form a crumbly dough, then press it firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, vanilla whey protein, liquid egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond flour base in the pan.

  • 5

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

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 8

    Spread the berry compote over the chilled cheesecake 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 whey, baked until set and topped with a jammy mixed berry compote.

NUTRITION

399kcal
Protein
43g
Fat
16.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tbsp Liquid Egg Whites

2 tbsp Neufchatel Cheese

2.2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water to form a crumbly dough, then press it firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, vanilla whey protein, liquid egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond flour base in the pan.

  • 5

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

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 8

    Spread the berry compote over the chilled cheesecake before slicing and serving.