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 vibrant, jammy berry compote.

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NUTRITION

395kcal
Protein
49.4g
Fat
13.4g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1 large Egg

0.5 cup Mixed Berries

2 tablespoons Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg, and almond flour until the batter is completely smooth and no lumps remain.

  • 3

    Add a drop of vanilla extract or a pinch of monk fruit sweetener if you prefer a sweeter profile.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are firm and the center has a very 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 sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to set.

  • 8

    Spoon the jammy 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 vibrant, jammy berry compote.

NUTRITION

395kcal
Protein
49.4g
Fat
13.4g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1 large Egg

0.5 cup Mixed Berries

2 tablespoons Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg, and almond flour until the batter is completely smooth and no lumps remain.

  • 3

    Add a drop of vanilla extract or a pinch of monk fruit sweetener if you prefer a sweeter profile.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are firm and the center has a very 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 sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to set.

  • 8

    Spoon the jammy berry compote over the chilled cheesecake before slicing and serving.