Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety crustless cheesecake made with protein-packed Greek yogurt and vanilla, topped with a warm, bursting mixed berry compote.

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NUTRITION

344kcal
Protein
41.2g
Fat
8.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 packet Stevia or Monk Fruit sweetener

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and sweetener until the batter is completely smooth and lump-free.

  • 3

    Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.

  • 4

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

  • 5

    Remove 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.

  • 6

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat and simmer until they break down into a thick, syrupy compote.

  • 7

    Top the chilled cheesecake with the berry compote just before serving for a fresh and protein-rich treat.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety crustless cheesecake made with protein-packed Greek yogurt and vanilla, topped with a warm, bursting mixed berry compote.

NUTRITION

344kcal
Protein
41.2g
Fat
8.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 packet Stevia or Monk Fruit sweetener

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and sweetener until the batter is completely smooth and lump-free.

  • 3

    Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.

  • 4

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

  • 5

    Remove 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.

  • 6

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat and simmer until they break down into a thick, syrupy compote.

  • 7

    Top the chilled cheesecake with the berry compote just before serving for a fresh and protein-rich treat.