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 Greek yogurt cheesecake baked with a light almond crust and topped with a warm, jammy mixed berry compote.

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NUTRITION

347kcal
Protein
41.2g
Fat
9.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Egg Whites

12g Vanilla Whey Protein Isolate

15g Almond Flour

100g Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg whites, whey protein isolate, 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 top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy sauce.

  • 8

    Top the chilled cheesecake with the warm berry compote just before 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 velvety Greek yogurt cheesecake baked with a light almond crust and topped with a warm, jammy mixed berry compote.

NUTRITION

347kcal
Protein
41.2g
Fat
9.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Egg Whites

12g Vanilla Whey Protein Isolate

15g Almond Flour

100g Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg whites, whey protein isolate, 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 top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy sauce.

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.